Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet

Serves 10


230 g              Plain Flour

63 g                Water

63 g                Butter

20 g                Egg yolks

5 g                   Salt

12 g                 Sugar

Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll out the dough and make the tartelettes according to instruction. Bake at 180°C for 30 minutes.

Sponge cake

100 g              Butter

180 g              Sugar

2                     Eggs

120 g              Milk

200 g              Plain Flour

1,5 tsp            Baking powder

1 pinch           Salt

Whisk butter and sugar into a fluffy batter. Add one egg at a time whilst whisking. Add the milk and then carefully fold in flour, baking powder and salt.  Grease a baking tray lined with a silicone mat. Pour the batter onto the baking tray. Bake in oven at 180°C until golden (approximately 10 mins). Take out rounds using a cookie cutter. The remaining bits of the cake are dried in the oven at 100°C, then mixed to crumbs in a mixer.

Spruce Caramel

100 g              Butter

140 g              Golden syrup

100 g              Sugar

100 g              Double cream

12 g                Spruce shoots

10 g                Högtorp Spruce shoot oil

Chop the spruce shoots finely and mix with spruce shoot oil. Set aside for later. Bring syrup, sugar, cream to a boil and cook to 125°C. Remove from the heat and fold in butter. When the butter has melted, fold the spruce shoots and oil into the caramel. Cool.

Liquorice jelly

15                  Gelatine leaves

100 g             Lemon juice

100 g             Water

200 g            Sugar

2 g                 Black food colouring

5 g                 Liquorice powder

1 g                 Pectin

Soak the gelatine in cold water. Bring lemon juice, water, sugar, food colour, liquorice powder and pectin to a boil in a saucepan. Cook for 30 seconds. Strain the water from the gelatine leaves and squeeze. Mix the gelatine into the liquorice liquid. Pour the jelly onto a baking sheet lined with baking paper. Allow to set in the fridge. Cut out rounds with a cookie mold.

Rhubarb sorbet

600 g              Rhubarb

1                      Lemon

200 g              Sugar

300 g              Water

80 g                Glucose syrup

5 g                 Agar agar

Peel the rhubarb and cut into smaller pieces. Keep the skins. Freeze the rhubarb pieces in the blast chiller. Bring lemon juice, sugar, water, glucose syrup, agar agar and the rhubarb skins to a boil. Allow to infuse for at least 5 minutes. Strain the liquid. Mix with the frozen rhubarb to a smooth juice and pour into a Paco-jet container and freeze in the Electrolux blast chiller.



Powdered gold