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Den 10 december 2023 \u00e4r det \u00e4ntligen dags f\u00f6r \u00e5rets Nobelbankett. <\/p>\n\n\n\n
Kl 19 sl\u00e5r sig ca 1 250 g\u00e4ster ned i Bl\u00e5 hallen<\/a> f\u00f6r att ta del av \u00e5rets Nobelmeny. Det kr\u00e4vs inte mindre \u00e4n 44 kockar samt 190 servit\u00f6rer och servitriser f\u00f6r att h\u00e5lla serveringen rullande under kv\u00e4llen.<\/p>\n\n\n\n Nu har det avsl\u00f6jats att det blir Jacob Holmstr\u00f6m och Annie Hesselstad som kommer st\u00e5 bakom menyn. Jacob Holmstr\u00f6m drev under 11 \u00e5r den 2-stj\u00e4rniga Gastrologik<\/a> i Stockholm, innan den st\u00e4ngdes f\u00f6rra \u00e5ret. 2021 vann han ocks\u00e5 Kockarnas Kamp i TV4. <\/p>\n\n\n\n Annie Hesselstad, \u00e5rets konditor, \u00e4r s\u00e5 n\u00e4ra en veteran man blir inom Nobelmiddagar. Hon l\u00e5g n\u00e4mligen \u00e4ven bakom f\u00f6rra \u00e5rets Nobeldessert – en bakad cheesecake och plommonkompott smaksatt med tillbeh\u00f6r som plommonkr\u00e4m och mirabellemar\u00e4nger. Till vardags hittar man henne annars som chefskonditor p\u00e5 Artipelag<\/a>, konsthallen i Stockholms sk\u00e4rg\u00e5rd.<\/p>\n\n\n\n Riktigt vad g\u00e4sterna kommer att bjudas p\u00e5 \u00e4r inte k\u00e4nt \u00e4nnu, men det verkar som att svenska ingredienser kommer spela en nyckelroll. Jacob Holmstr\u00f6m har i intervjuer antytt att det kommer bli \u201dmer \u00e4n en ingrediens fr\u00e5n havet\u201d och dessutom alger. Till desserten vet vi redan att 50 kg lingon \u00e4r best\u00e4llda, men Annie Hesselstad har ocks\u00e5 lovat att tj\u00e4rsirap, dvs. nerkokad tj\u00e4ra med socker, kommer spela en nyckelroll.<\/p>\n\n\n\n