{"id":27153,"date":"2022-11-10T16:32:48","date_gmt":"2022-11-10T15:32:48","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/white-asparagus-tart-with-svecia-cheese-green-peas-and-bleak-roe-from-kalix\/"},"modified":"2022-11-10T16:32:48","modified_gmt":"2022-11-10T15:32:48","slug":"white-asparagus-tart-with-svecia-cheese-green-peas-and-bleak-roe-from-kalix","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/white-asparagus-tart-with-svecia-cheese-green-peas-and-bleak-roe-from-kalix\/","title":{"rendered":"White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix"},"content":{"rendered":"<h2><strong>Serves 10 as a starter<\/strong><\/h2>\n<p><strong>Tart crust<\/strong><\/p>\n<ul>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>125 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n<li>3 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>3 g\u00a0\u00a0\u00a0\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 Water<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<\/ul>\n<p>Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients in a food processor. Add water, milk, egg yolk and the cold butter and knead to a smooth dough. Wrap it in cling film and let the dough rest in the fridge for 20 minutes. Roll the dough out thinly using a pasta roller and cut out circles. Line the tins with the dough and bake for 20 minutes at 175C.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Svecia cheese cream<\/strong><\/p>\n<ul>\n<li>175 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sveciaost from L\u00f6fsta g\u00e5rd<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n<li>75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n<li>\u00a0&#8211;\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt<\/li>\n<\/ul>\n<p>Grate the cheese into a blender. Add the eggs and mix to obtain a cream. Bring the milk to a boil, pour it into the blender and continue mixing for a few minute until the cream thickens. Pour the cream into a bowl and place it over an ice bath to cool it. Pour the cold cream into a piping bag and leave in room temperature until serving.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>White asparagus<\/strong><\/p>\n<ul>\n<li>10\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White asparagus<\/li>\n<li>0,5 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>55 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quince juice<\/li>\n<\/ul>\n<p>Peel the asparagus thoroughly. Bring the water to a boil with salt, sugar and quince juice. Add the peels and simmer for a few minutes on low heat. Strain the liquid and allow it to cool. Place the asparagus in a vacuum bag and add the liquid. Seal the bag and cook the asparagus in a steam oven at 80C for 12-15 minutes. Cut the asparagus as instructed by your chef and keep the liquid for the green pea foam.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Green peas and green pea foam<\/strong><\/p>\n<ul>\n<li>20 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green peas in their pods<\/li>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green beans in season<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pea shoots<\/li>\n<li>1 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy lecithin<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Salt<\/li>\n<\/ul>\n<p>Remove the peas from their pods. Bring well salted water to a boil and cook the peas for 1 minute, then cool them quickly in cold water. Put a few green beans aside for garnish and place the remaining beans in a juicer along with the pea shoots and the pods from the peas. Mix and strain the juice, then leave the juice cold in a saucepan. Just before serving: Brin the juice quickly to a boil, add the butter and some of the asparagus liquid to taste. Season with salt. Use a hand blender to make a foam with the lecithin.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bleak roe from Kalix<\/li>\n<li>10 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Pea shoots<\/li>\n<\/ul>\n<p>Rinse and pluck the pea shoots. Keep them on wet paper until serving.<\/p>\n","protected":false},"featured_media":25517,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27153","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix 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\/white-asparagus-tart-with-svecia-cheese-green-peas-and-bleak-roe-from-kalix\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix - 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