{"id":27067,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/cloudberry-swiss-roll-with-almond-roasted-chocolate-and-sour-cream-sorbet\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"cloudberry-swiss-roll-with-almond-roasted-chocolate-and-sour-cream-sorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/cloudberry-swiss-roll-with-almond-roasted-chocolate-and-sour-cream-sorbet\/","title":{"rendered":"Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet"},"content":{"rendered":"<h3><strong>Serves 10\u00a0<\/strong><\/h3>\n<h3>Sour cream sorbet<\/h3>\n<ul>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/li>\n<li>120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose<\/li>\n<li>\u00bc \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanilla pod<\/li>\n<li>4,4 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4ddfil<\/li>\n<\/ul>\n<p>Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn in an ice cream machine. (If making your own ice cream seems complicated, you can use your choice of ready made ice cream instead!)<\/p>\n<p>&nbsp;<\/p>\n<h3>Swiss roll<\/h3>\n<ul>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>125 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n<li>90 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond powder<\/li>\n<li>90 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Icing sugar<\/li>\n<li>25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n<li>85 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg white<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caster sugar<\/li>\n<\/ul>\n<p>Melt the butter and combine with the eggs. Add almond powder, icing sugar and wheat flour. Whip the egg white and caster sugar to a fluffy meringue. Fold the meringue into the batter. Spread the batter thinly onto a silicone sheet and bake for 7 minutes at 200\u00b0C. Flip the cake onto a sheet of cling film covered with sugar. Spread the fillings onto the cake and roll according to instructions.<\/p>\n<h3><\/h3>\n<h3>Swiss roll fillings<\/h3>\n<ul>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond flakes<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream cheese<\/li>\n<li>120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cloudberries<\/li>\n<li>40 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Icing sugar<\/li>\n<\/ul>\n<p>Roast the almonds in a pan. Add the butter and fry it until brown. Pour the mixture onto a tray and place in the fridge to cool down. Combine the almond butter with the cream cheese.<\/p>\n<p>Stir the cloudberries with the icing sugar.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Roasted white chocolate cream<\/h3>\n<ul>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White chocolate<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream<\/li>\n<\/ul>\n<p>Roast the white chocolate for 15 minutes in an oven at 150\u00b0C. Let it cool. Use a hand blender to mix the chocolate with the cream for 10 seconds (not too long or the cream might separate). Pour into a piping bag and keep cool until serving.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Marinated cloudberries<\/h3>\n<ul>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cloudberries<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Punsch (Swedish sweet liquor)<\/li>\n<li>\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanilla pod<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Star anise<\/li>\n<\/ul>\n<p>Scrape the vanilla out of the pod and let all ingredients boil for 5 minutes on medium heat. Leave to infuse until serving.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Almond crunch<\/h3>\n<ul>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond powder<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n<li>1 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Combine all ingredients and crumble the dough onto a silicone sheet. Bake 10 minutes at 160\u00b0C.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Cloudberry and seabuckthorn cream<\/h3>\n<ul>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cloudberries<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Seabuckthorn pur\u00e9e<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<\/ul>\n<p>Boil all ingredients for 10 minutes on medium heat. Mix in a blender until smooth and pour the mixture into a piping bag. Keep cool until serving.<\/p>\n","protected":false},"featured_media":25059,"template":"","recipe_category":[],"course":[223,224],"season":[],"class_list":["post-27067","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-berries","course-desserts"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet 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\/cloudberry-swiss-roll-with-almond-roasted-chocolate-and-sour-cream-sorbet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet - 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