{"id":27028,"date":"2022-11-10T16:32:35","date_gmt":"2022-11-10T15:32:35","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/rhubarb-with-brown-butter-ice-cream-vanilla-and-fried-donut\/"},"modified":"2022-11-10T16:32:35","modified_gmt":"2022-11-10T15:32:35","slug":"rhubarb-with-brown-butter-ice-cream-vanilla-and-fried-donut","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/rhubarb-with-brown-butter-ice-cream-vanilla-and-fried-donut\/","title":{"rendered":"Rhubarb with brown butter ice-cream, vanilla and fried donut"},"content":{"rendered":"

Serves 8 as a starter or 4 as main course<\/strong><\/h3>\n

Steamed Rhubarb<\/strong><\/h3>\n
    \n
  • 300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rhubarb<\/li>\n
  • 60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
  • 200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
  • 1 tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel Seeds<\/li>\n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<\/ul>\n

    Peel the rhubarb. Simmer the skins in the sugar liquid for 3 minutes, add lemon juice and set aside to cool. Cut the rhubarb into cubes and put in a vacuum bag with the rhubarb infusion and seal. Steam the rhubarb in a steam oven at 80\u00b0C for 3-5 minutes. Remove when ready and leave to cool.<\/p>\n

    Fried Donut with Fennel sugar<\/strong><\/h3>\n
      \n
    • 25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Yeast<\/li>\n
    • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
    • 75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
    • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
    • 280 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flour<\/li>\n
    • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
    • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel Sugar<\/li>\n<\/ul>\n

      Heat the milk to 37\u00b0C, add the yeast. Mix the remaining ingredients in a mixing bowl and blend to a smooth and shiny dough (about 10 minutes). Roll out the dough to 15 mm thickness. Punch out rings from the dough with a pastry cutter (according to instruction). Allow the dough to prove for 45 minutes, then deep fry at 170\u00b0C. Season the donuts with fennel sugar.<\/p>\n

      Beurre Noisette ice cream<\/strong><\/h3>\n
        \n
      • 500 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
      • 120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
      • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
      • 80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
      • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
      • 120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n
      • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk powder<\/li>\n<\/ul>\n

        Heat the milk. Make a caramel of sugar (120g) and water. Add the warm milk to the caramel and simmer the milk until the sugar has dissolved completely. Cook the butter until golden brown and add the milk powder. Mix sugar (50g) and egg yolk in a bowl. Pour the warm milk mixture over the egg and then return to the saucepan and heat the mixture to 85\u00b0C under constant stirring. Strain the liquid over the browned butter (Beurre Noisette).<\/p>\n

        Creme P\u00e2tess\u00e9rie<\/h3>\n
          \n
        • 200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
        • 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanilla pod<\/li>\n
        • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n
        • 60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
        • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Corn starch<\/li>\n
        • 10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n

          Heat the milk with the seeds from the vanilla pod. Mix egg yolk, sugar and corn starch. Pour the vanilla milk over the egg mixture and whisk. Return the liquid to the same saucepan, heat on medium heat under constant whisking until the first bubble appears. Take off the heat and strain the vanilla cream. Allow to cool in the fridge.<\/p>\n

          Garnish<\/h3>\n
            \n
          • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rhubarb<\/li>\n
          • 5 kvistar \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel dill<\/li>\n
          • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Buckwheat<\/li>\n<\/ul>\n

            Slice the rhubarb thinly on a mandolin and \u00a0rinse in cold water. Pick the fennel dill in ice water. Roast the buckwheat in the \u00a0oven on 140\u00b0C until golden brown.<\/p>\n","protected":false},"featured_media":25173,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-27028","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"\nRhubarb with brown butter ice-cream, vanilla and fried donut - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Rhubarb with brown butter ice-cream, vanilla and fried donut och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/rhubarb-with-brown-butter-ice-cream-vanilla-and-fried-donut\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhubarb with brown butter ice-cream, vanilla and fried donut - 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