AVEQIA recipe

Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries

Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries

Serves 10

Milk sorbet

  • 650 ml    Milk
  • 50 ml      Double cream
  • 10 g         Maizena (Corn starch)
  • 50 g        Milk powder
  • 70 g        Sugar
  • 4 g          Agar Agar

Bring milk, double cream and agar agar to a boil in a saucepan. Pour the hot milk/cream mixture over the dry ingredients. Pour the batter back into the saucepan and cook for 5 minutes whilst constantly stirring.

Brownie

  • 50 g        Butter
  • 130 g      Sugar
  • 1              Egg
  • 45 g        Plain flour
  • 1 tbsp     Cocoa powder
  • 1 pinch   Salt

Melt the butter. Mix in eggs, sugar and salt. Sift the flour and cocoa into the mixture. Pour the batter into a mold lined with parchment paper. Bake in the oven at 175°C for 20 minutes. Allow to cool and cut into pieces as instructed.

Almond praline

  • 200 g       Almonds
  • 150 g        Sugar
  • 3 tbsp      Rapeseed oil
  • 1 pinch     Salt

Roast the almonds in the oven at 150°C for 20 minutes. Chop one third of the almonds and place in a bowl. Melt the sugar into a golden caramel and fold the whole almonds into the caramel. Lift them up on a plate with silicone mat, cool. Mix the sugared almonds with oil and salt to a smooth batter. Fold in the chopped almonds.

Chocolate nougatine

  • 30 g          Butter
  • 15 ml        Glucose syrup
  • 55 g           Sugar
  • 4 g             Cocoa powder
  • 1 g              Pectin
  • 30 ml        Water
  • 40 g           Chocolate
  • 20 g           Pistachios
  • Sea salt

Heat up the butter and glucose syrup in a saucepan. Pour in the dry ingredients. Add the water and chocolate and let the mixture cook for a few minutes. Spread the mixture thinly on a silicone mat and bake in the oven at 175°C for 10 mins. Chop the pistachios, sprinkle nuts and sea salt over the crisp before it cools

Chocolate cream

  • ½             Gelatine sheet
  • 40 ml       Double cream
  • 50 ml       Milk
  • 10 ml       Glucose syrup
  • 1                Egg yolk
  • 75 g           Chocolate

Soak the gelatine sheet. Cook the milk and cream and pour it over the egg yolk. Heat the batter to 82°C, add the gelatine. Pour the batter through a strainer over the chocolate. Let the chocolate cream cool and then whisk it fluffy with an electric whisk.

Salty chocolate

  • 75 g          Sugar
  • 3 g            Salt
  • 60 g         Chocolate
  • 35 g         Cocoa powder

Bring sugar and salt to a boil and cook to 130°C, stir in chocolate and cocoa powder.

Boozy Cherries

  • 75 g          Sugar
  • 20 ml      Water
  • 15 ml       Rum
  • 150 g       Cherries

Boil sugar and water. Add rum and cherries and let them soak in the pan until serving.

Garnish

  • Wood sorrel
  • Garnish with wood sorrel leaves
Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

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