{"id":26981,"date":"2022-11-08T17:01:24","date_gmt":"2022-11-08T16:01:24","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/karamell-och-hasselnotsbavaroise-pa-sablekaka-choklad-och-yuzukram-samt-rabarbersorbet\/"},"modified":"2026-09-15T22:43:26","modified_gmt":"2026-09-15T20:43:26","slug":"karamell-och-hasselnotsbavaroise-pa-sablekaka-choklad-och-yuzukram-samt-rabarbersorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/karamell-och-hasselnotsbavaroise-pa-sablekaka-choklad-och-yuzukram-samt-rabarbersorbet\/","title":{"rendered":"Karamell-och hasseln\u00f6tsbavaroise p\u00e5 sabl\u00e9kaka, choklad- och yuzukr\u00e4m  samt rabarbersorbet"},"content":{"rendered":"<p style=\"text-align: left;\">H\u00e4r presenterar vi en v\u00e4ldigt smarrig dessert f\u00f6r choklad-, karamell- och n\u00f6tfantasten. Rabarbern och Yuzun bidrar med en fin fr\u00e4sch\u00f6r, som friskar upp r\u00e4tten s\u00e5 det inte blir \u00f6verdrivet s\u00f6tt. V\u00e5ra matlagningsg\u00e4ster tyckte verkligen att den h\u00e4r desserten var en h\u00f6jdare. B\u00f6rja g\u00e4rna med glassen s\u00e5 du kan fokusera p\u00e5 bakningen &#8211; du kan med f\u00f6rdel g\u00f6ra glassen dagen innan.<\/p>\n<p style=\"text-align: left;\">R\u00e4cker till 10 portioner<\/p>\n<h4><strong>Rabarbersorbet<\/strong><\/h4>\n<ul>\n<li>600 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rabarber<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citron<\/li>\n<li>230 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glykos<\/li>\n<li>5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n<\/ul>\n<p>Skala rabarbern och sk\u00e4r ner i mindre bitar. Spara skalen. Frys in rabarberbitarna!<\/p>\n<p>Koka upp citronjuice, socker, vatten, glykos, agar agar och skalen fr\u00e5n rabarberstj\u00e4lkarna. L\u00e5t lagen dra i minst fem minuter. Sila av. Mixa sedan lagen med den frysta rabarbern till en sl\u00e4t juice. H\u00e4ll ner lagen i en l\u00e4mplig beh\u00e5llare och st\u00e4ll i frysen.<\/p>\n<h4><strong>Hasseln\u00f6tspraline<\/strong><\/h4>\n<ul>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hasseln\u00f6tter<\/li>\n<li>75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olja<\/li>\n<\/ul>\n<p>Sm\u00e4lt sockret till en gyllene karamell och v\u00e4nd ner hasseln\u00f6tterna. Lyft upp dem p\u00e5 en pl\u00e5t med silpatmatta och l\u00e5t dem svalna. Mixa n\u00f6tterna tillsammans med olja till en sl\u00e4t smet.<\/p>\n<h4><strong>Choklad\/Yuzu kr\u00e4m<\/strong><\/h4>\n<ul>\n<li>110 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kondenserad mj\u00f6lk<\/li>\n<li>38 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glykos<\/li>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Karamell choklad<\/li>\n<li>4 cl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Yuzu-juice<\/li>\n<\/ul>\n<p>Koka upp kondenserad mj\u00f6lk och glykos. H\u00e4ll \u00f6ver chokladen. Mixa i yuzu-juicen. T\u00e4ck kastrullen med plastfilm och l\u00e5t svalna i rumstemperatur. Fyll i spritsp\u00e5se.<\/p>\n<h4><strong>Bavaroise<\/strong><\/h4>\n<ul>\n<li>2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatinblad<\/li>\n<li>60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4dde I<\/li>\n<li>60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mj\u00f6lk<\/li>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4ggula<\/li>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>130 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hasseln\u00f6tspralin\u00e9<\/li>\n<li>250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4dde II<\/li>\n<\/ul>\n<p>Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten. Blanda gr\u00e4dde(I) med mj\u00f6lk, \u00e4gg och socker. Vispa \u00f6ver vattenbad till 84\u00b0C. Vispa ned urkramat gelatin och hasseln\u00f6tspralin\u00e9.\u00a0 Vispa gr\u00e4dde (II) l\u00e4tt och v\u00e4nd ned,\u00a0 fyll formarna &#8211; h\u00e4r kan du anv\u00e4nda t.ex muffinsformar i silikon<\/p>\n<p>Frys in!<\/p>\n<h4>Sabl\u00e9kaka<\/h4>\n<ul>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r<\/li>\n<li>60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Florsocker<\/li>\n<li>17 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mandelmj\u00f6l<\/li>\n<li>9 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hasseln\u00f6tsmj\u00f6l<\/li>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hasseln\u00f6tspraline (fr\u00e5n ovan)<\/li>\n<li>1 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4gg<\/li>\n<li>2 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>170 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vetemj\u00f6l<\/li>\n<\/ul>\n<p>Blanda alla torra ingredienser. Tills\u00e4tt t\u00e4rnat sm\u00f6r, \u00e4gg och blanda till mjuk deg. L\u00e4gg degen i vakuump\u00e5se (eller plastp\u00e5se som du suger ut luften ur och f\u00f6rsluter) och l\u00e5t vila i kyl 20 min. Kavla ut och tag ut rundlar som matchar dina bavaroise-formars diameter.<\/p>\n<p>Baka 180 grader till gyllene (cirka 12-16 min). Sabl\u00e9kakan skall sedan l\u00e4ggas under bavaroisen.<\/p>\n<h4>Chokladglaze<\/h4>\n<ul>\n<li>2 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatinblad<\/li>\n<li>125 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>225 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Karamellchoklad (vi anv\u00e4nde Valhronas Dulcey choklad)<\/li>\n<li>65 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4dde<\/li>\n<\/ul>\n<p>Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten. Koka vatten och socker till 105\u00b0C. Vispa ner gelatin och choklad i omg\u00e5ngar vid 60\u00b0C. Blanda ner l\u00e4ttvispad gr\u00e4dde. Glacera bavaroisen p\u00e5 galler direkt fr\u00e5n frys. Garnera med crumble och st\u00e4ll i kyl till servering.<\/p>\n<h4><strong>Crumble<\/strong><\/h4>\n<ul>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Krossade hasseln\u00f6tter<\/li>\n<li>10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Choklad nibs<\/li>\n<li>10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Puffat havre<\/li>\n<li>1 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flingsalt<\/li>\n<\/ul>\n<p>Blanda ihop och str\u00f6ssla \u00f6ver bavaroisen efter glacering.<\/p>\n<h4>Garnityr<\/h4>\n<ul>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rabarber<\/li>\n<li>15 cl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rabarberjuice<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>0,5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bl\u00e5klint och Atsinakrasse<\/li>\n<\/ul>\n<p>Skala rabarbern och sk\u00e4r brunoise (v\u00e4ldigt sm\u00e5 kuber). L\u00e4gg i kastrull med vatten och socker. Koka upp och l\u00e5t svalna. Mixa i agar agar, blanda i rabarberjuice och l\u00e4gg ner i vakuump\u00e5se. L\u00e5t st\u00e5 till servering.<\/p>\n<h4>Montering<\/h4>\n<p>Som du s\u00e4kert redan f\u00f6rst\u00e5tt s\u00e5 skall Sabl\u00e9kakan forma botten av din Bavaroise &#8211; du l\u00e4gger allts\u00e5 Bavaroisen ovanp\u00e5 Sabl\u00e9n och glaserar sedan hela h\u00e4rligheten med chokladkr\u00e4m och toppar med din crumble. Vid servering s\u00e5 l\u00e4gger du Bavaroisen p\u00e5 fina tallrikar, garnerar med dina fina rabarberkuber och Choklad-och Yuzukr\u00e4m samt bl\u00e5klint och krasse.<\/p>\n","protected":false},"featured_media":25881,"template":"","recipe_category":[],"course":[80],"season":[],"class_list":["post-26981","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-dessert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Karamell- &amp; hasseln\u00f6tsbavaroise med rabarbersorbet \u2013 AVEQIA recept<\/title>\n<meta name=\"description\" content=\"H\u00e4r presenterar vi en v\u00e4ldigt smarrig dessert f\u00f6r choklad-, karamell- och n\u00f6tfantasten-Karamell-och hasseln\u00f6tsbavaroise med rabarbersorbet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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