Apple rose with fudge cake, candied fennel seeds, apple caramel and fennel sorbet

Fennel sorbet

  • 7 g Fennel seeds
  • 4 g Star anise
  • 450 g Milk
  • 100 g Sugar
  • 45 g Glucose
  • 4.4 g Agar
  • 450 g Sour cream

Roast the fennel seeds and star anise until the spices start to colour. Boil milk, sugar and glucose and the spice mixture for about 15 minutes. Add Agar and bring to a boil. Strain and let cool to room temperature.
Mix the batter with the sour cream and fill in paco-jet containers. Place in the Blastchiller.

Fudge cake

  • 225 g Butter
  • 200 g Brown sugar
  • 160 g Caster sugar
  • 2 Eggs
  • 240 g Flour
  • 8 g Bicarbonate
  • 0.5 tsp Salt

Set the oven to 180°C. Mix butter, brown sugar and caster sugar. Add one egg at a time to the batter, mix well.
Fold in the dry ingredients. Pour on to a silicone mat, place another silicone mat on top of the batter and roll out. Bake under a silicone mat for 10 minutes.
Punch out with a cookie cutter and use the remains for cookie crumbs.

Candied fennel seeds

  • 50 ml Fennel seeds
  • 100 ml Water
  • 50 ml Sugar
  • 200 ml Icing sugar

Boil fennel seeds until soft in water and sugar. Strain and mix in icing sugar according to instructions.
Allow to cool in icing sugar before serving and then strain.

Apple rose

  • 20 Red apples

Dust sugar over the silicone molds. Spiralise the apples and place in the silicone molds according to instructions. Dust the top of the apple rose with sugar.
Bake in the oven on 160 °C for 35 min.

Apple caramel

  • 4 Apples
  • Apple trimmings
  • 100 g Lemon juice
  • 80 g Sugar

Grate the apples into the lemon juice and sugar. Simmer and skim off any froth so you have a clear liquid.
Bring the liquid to a boil and cook to 110 °C. Allow to cool until it’s time to serve.

Garnish

  • Cornflowers
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