Autumn menu - AVEQIA Stockholm

Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce

Serves 10 Ice cream 250 g Double cream 250 g Milk 20 g Glucose 100 g Eggs 90 g Sugar 1 leaf Gelatin Bring the the cream, milk and glucose to a boil and let it cool. Beat egg yolks and sugar until fluffy. Soak the gelatine in cold water. Pour the dairy mixture into […]

Lobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette

Serves 10 Lobster 1 Lobster Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly. Remove the meat and chop into smaller pieces. Save the lobster shell for later. Hummerkrokett 320 g Almond potatoes 1 Garlic clove 35 g Butter 35 g Plain flour […]

Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet

Serves 10 Pumpkin sorbet 1 Butternut pumpkin 1 Lemon 200 g Sugar 300 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C. Bring […]

Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip

Serves 10 if part of a taster menu Apple sorbet 5 Apples 1 Lemon 200 g Sugar 400 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in […]