WHY ICE DESSERTS
We wanted to reinvent the ice dessert – there was no reason it couldn’t be exquisite, made of the best possible organic ingredients and offering taste and flavour combinations that you only find at Michelin-starred restaurants.
We realised that we could take what works so well in Michelin-starred restaurants and produce just as impressive in quality and flavour combinations of ice desserts to take home to share with friends and family.
Something a long way from the ice desserts of the 1980s and yet so familiar.
In the last few years, Nordic cuisine has taken the world by storm. The appeal is easy to understand because it's not just about the ingredients, it's also about the approach. At the heart of it is the idea that we use everything around us, as responsibly, ethically and creatively as possible.
That's why so many traditional ingredients that have been forgotten or have just fallen out of fashion have been rediscovered and championed by top chefs and food lovers throughout the Nordic countries.
These are the flavours we want to share with the world, tastes and textures that are clean, crisp and which combine beautifully.
At winterspring, our goal was fairly simple: We took the philosophy that lies behind modern Nordic cuisine, applied it to traditional desserts and created something truly unforgettable.
Words by Christina Marker
Illustrations by Katrin Coetzer