{"id":27177,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/tartelette-with-spruce-caramel-liquorice-jelly-spongecake-and-rhubarb-sorbet\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"tartelette-with-spruce-caramel-liquorice-jelly-spongecake-and-rhubarb-sorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/tartelette-with-spruce-caramel-liquorice-jelly-spongecake-and-rhubarb-sorbet\/","title":{"rendered":"Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet"},"content":{"rendered":"<p>Serves 10<\/p>\n<p><strong>Tartlette<\/strong><\/p>\n<p>230 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain Flour<\/p>\n<p>63 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/p>\n<p>63 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/p>\n<p>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/p>\n<p>5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/p>\n<p>12 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/p>\n<p>Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll out the dough and make the tartelettes according to instruction. Bake at 180\u00b0C for 30 minutes.<\/p>\n<p><strong>Sponge cake<\/strong><\/p>\n<p>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/p>\n<p>180 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/p>\n<p>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/p>\n<p>120 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/p>\n<p>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain Flour<\/p>\n<p>1,5 tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking powder<\/p>\n<p>1 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/p>\n<p>Whisk butter and sugar into a fluffy batter. Add one egg at a time whilst whisking. Add the milk and then carefully fold in flour, baking powder and salt. \u00a0Grease a baking tray lined with a silicone mat. Pour the batter onto the baking tray. Bake in oven at 180\u00b0C until golden (approximately 10 mins). Take out rounds using a cookie cutter. The remaining bits of the cake are dried in the oven at 100\u00b0C, then mixed to crumbs in a mixer.<\/p>\n<p><strong>Spruce Caramel<\/strong><\/p>\n<p>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/p>\n<p>140 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Golden syrup<\/p>\n<p>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/p>\n<p>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Double cream<\/p>\n<p>12 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spruce shoots<\/p>\n<p>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 H\u00f6gtorp Spruce shoot oil<\/p>\n<p>Chop the spruce shoots finely and mix with spruce shoot oil. Set aside for later. Bring syrup, sugar, cream to a boil and cook to 125\u00b0C. Remove from the heat and fold in butter. When the butter has melted, fold the spruce shoots and oil into the caramel. Cool.<\/p>\n<p><strong>Liquorice jelly<\/strong><\/p>\n<p>15 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatine leaves<\/p>\n<p>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon juice<\/p>\n<p>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/p>\n<p>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/p>\n<p>2 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black food colouring<\/p>\n<p>5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Liquorice powder<\/p>\n<p>1 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pectin<\/p>\n<p>Soak the gelatine in cold water. Bring lemon juice, water, sugar, food colour, liquorice powder and pectin to a boil in a saucepan. Cook for 30 seconds. Strain the water from the gelatine leaves and squeeze. Mix the gelatine into the liquorice liquid. Pour the jelly onto a baking sheet lined with baking paper. Allow to set in the fridge. Cut out rounds with a cookie mold.<\/p>\n<p><strong>Rhubarb sorbet<\/strong><\/p>\n<p>600 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rhubarb<\/p>\n<p>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/p>\n<p>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/p>\n<p>300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/p>\n<p>80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/p>\n<p>5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/p>\n<p>Peel the rhubarb and cut into smaller pieces. Keep the skins. Freeze the rhubarb pieces in the blast chiller. Bring lemon juice, sugar, water, glucose syrup, agar agar and the rhubarb skins to a boil. Allow to infuse for at least 5 minutes. Strain the liquid. Mix with the frozen rhubarb to a smooth juice and pour into a Paco-jet container and freeze in the Electrolux blast chiller.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<p>Flowers<\/p>\n<p>Powdered gold<strong><br \/>\n<\/strong><\/p>\n","protected":false},"featured_media":25628,"template":"","recipe_category":[],"course":[223,224],"season":[],"class_list":["post-27177","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>Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb 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\/tartelette-with-spruce-caramel-liquorice-jelly-spongecake-and-rhubarb-sorbet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet - 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