Desserts - AVEQIA Stockholm

Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile

Here's the best-looking dessert of the spring. A delightful combination of tart rhubarb, a soft nutty brown butter cake, a sweet smooth lemon caramel topped with a cool milk sorbet and a beautiful chocolate tuile. We would like to remind you to read the whole ...

Chocolate tartlet with toffee, molded chocolate mousse, liquorice lava and cherry sorbet

For dessert lovers, here's a real blockbuster. A stylish and incredibly tasty dessert that will certainly satisfy the most discerning dinner guests. Here it is important to have equipment that allows you to assemble the chocolate tartlets correctly, so check t...

Quick, easy and superb salted chocolate toffee

This savory chocolate toffee is incredibly quick, delicious and easy to make - we've become addicted to it. It will most likely appear on some of our desserts in the future! Serve it soft or chilled (hard), pipe it out as a topping on a mud cake or brownie, or...

AVEQIA’s best saffron buns

This recipe for saffron buns was originally developed in collaboration with Electrolux, we think it might be the juiciest buns we've ever made! The dough is a bit "loose", so it may seem a bit difficult to work with, but believe us, it's worth it, because ther...

Rosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline

This dessert is a trip down memory lane. Imagine an adult version of the childhood classic; rosehip soup with almond biscuits and a dollop of cream (or ice cream if you were lucky). Here we make a rosehip soup from rosehip puree and combine it with delicious b...