{"id":27118,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/farm-milk-with-hazelnuts-white-chocolate-apple-cider-and-horseradish\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"farm-milk-with-hazelnuts-white-chocolate-apple-cider-and-horseradish","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/farm-milk-with-hazelnuts-white-chocolate-apple-cider-and-horseradish\/","title":{"rendered":"Farm milk with hazelnuts, white chocolate, apple cider and horseradish"},"content":{"rendered":"

Serves 10<\/strong><\/h3>\n

Milk ice cream<\/h3>\n
    \n
  • 400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
  • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n
  • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
  • 4.4 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar Agar<\/li>\n
  • 80 g\u00a0\u00a0\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 Sugar<\/li>\n<\/ul>\n

    Bring the milk to a boil with the large amount of sugar and Agar Agar. Whisk the egg yolk with the smaller amount of sugar. Pour the milk over the egg mixture whilst whisking to keep the egg from coagulating. Pour everything back into the pot and heat. Stir until the mixture reaches 85\u00b0C. Strain the cream and run in an ice cream machine.<\/p>\n

     <\/p>\n

    Roasted hazelnuts and hazelnut oil<\/h3>\n
      \n
    • 150 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Roasted hazelnuts from Piedmont<\/li>\n
    • 150 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish cold-pressed rapeseed oil<\/li>\n<\/ul>\n

      Roast the nuts for 7 minutes at 170\u00b0C. Grate half of the nuts finely. Mix the other half in a blender with the oil. Heat the oil and strain it through a coffee filter. Set aside until serving.<\/p>\n

      \u00a0<\/strong><\/p>\n

      White chocolate snow<\/h3>\n
        \n
      • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White chocolate<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Maltodextrin<\/li>\n<\/ul>\n

        Melt the chocolate in a bowl over a bain-marie. Remove the chocolate from the heat and add the maltodextrin while whisking gently.<\/p>\n

        \u00a0<\/strong><\/p>\n

        Apple syrup<\/h3>\n
          \n
        • 10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish apples<\/li>\n<\/ul>\n

          Cut the apples into small pieces and press the through a juicer. Cook to reduce the juice until 10-15% remains. Leave to cool until serving.<\/p>\n

          \u00a0<\/strong><\/p>\n

          Apple cider meringue<\/h3>\n
            \n
          • 80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caster sugar<\/li>\n
          • 8 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Albumin<\/li>\n
          • 60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple juice<\/li>\n
          • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple cider vinegar<\/li>\n
          • 80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Icing sugar<\/li>\n<\/ul>\n

            Combine the albumin with the sugar. Add the liquids and whisk to obtain a firm meringue, adding the icing sugar at the end. Spread the meringue onto silicone sheets using the back of a spatula. Dry in an oven at 90\u00b0C until crispy (45-60 min).<\/p>\n

            \u00a0<\/strong><\/p>\n

            Horseradish milk<\/h3>\n
              \n
            • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/li>\n
            • 300 ml\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Swedish farm milk<\/li>\n<\/ul>\n

              Cut the horseradish into small pieces. Blitz the pieces with the milk in a blender and leave to infuse for 10 min. Strain the milk and keep cold until serving.<\/p>\n

              \u00a0<\/strong><\/p>\n

              Oxalis (Purple Wood Sorrel)<\/h3>\n
                \n
              • 10 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oxalis \/ Wood Sorrel<\/li>\n<\/ul>\n

                Pluck the leaves of the Oxalis \/ Wood Sorrel and keep in the fridge under wet paper until serving.<\/p>\n","protected":false},"featured_media":25412,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-27118","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"\nFarm milk with hazelnuts, white chocolate, apple cider and horseradish - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Farm milk with hazelnuts, white chocolate, apple cider and horseradish 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\/farm-milk-with-hazelnuts-white-chocolate-apple-cider-and-horseradish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farm milk with hazelnuts, white chocolate, apple cider and horseradish - 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