{"id":27231,"date":"2022-11-10T16:32:57","date_gmt":"2022-11-10T15:32:57","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/ice-cream-with-fried-sponge-cake-raw-blueberries-and-a-rosemary-caramel-sauce\/"},"modified":"2022-11-10T16:32:57","modified_gmt":"2022-11-10T15:32:57","slug":"ice-cream-with-fried-sponge-cake-raw-blueberries-and-a-rosemary-caramel-sauce","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/ice-cream-with-fried-sponge-cake-raw-blueberries-and-a-rosemary-caramel-sauce\/","title":{"rendered":"Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce"},"content":{"rendered":"<p>Serves 10<\/p>\n<h4>Ice cream<\/h4>\n<ul>\n<li>250 g Double cream<\/li>\n<li>250 g Milk<\/li>\n<li>20 g Glucose<\/li>\n<li>100 g Eggs<\/li>\n<li>90 g Sugar<\/li>\n<li>1 leaf Gelatin<\/li>\n<\/ul>\n<p>Bring the the cream, milk and glucose to a boil and let it cool. Beat egg yolks and sugar until fluffy. Soak the gelatine in cold water. Pour the dairy mixture into the egg batter. Pour the batter into a saucepan and cook gently while whisking to 83\u00b0C. Let the gelatin melt into the ice cream batter. Pour the batter into paco containers and freeze in chillblaster 900 from Electrolux.<\/p>\n<h4>Sponge cake<\/h4>\n<ul>\n<li>70 g Butter<\/li>\n<li>150 g Egg whites<\/li>\n<li>170 g Sugar<\/li>\n<li>85 g Plain flour<\/li>\n<li>50 g Butter (for frying)<\/li>\n<\/ul>\n<p>Melt the butter on a low temperature. Beat egg whites and sugar into a meringue. Carefully fold in the butter.<br \/>\nSift the flour and fold into the batter. Grease and line the mold and distribute the batter in the mold.<br \/>\nBake the cake at 200\u00b0C for 15 min. Let it cool in the mold. Divide the cake into portion pieces. Fry the pieces in butter just prior to serving.<\/p>\n<h4>Raw Blueberries<\/h4>\n<ul>\n<li>400 g Blueberries<\/li>\n<li>50 g Sugar<\/li>\n<\/ul>\n<p>Mix blueberries and sugar and let stand until serving.<\/p>\n<h4>Rosemary caramel sauce<\/h4>\n<ul>\n<li>200 g Double cream<\/li>\n<li>200 g Golden syrup<\/li>\n<li>100 g Caster sugar<\/li>\n<li>1 sprig Rosemary<\/li>\n<\/ul>\n<p>Place all ingredients except the rosemary in a saucepan. Bring the sauce to 110\u00b0C, then add the rosemary. Lower the temperature and simmer until the sauce thickens. Leave the sauce until serving.<\/p>\n<h4>Blueberry cr\u00e8me<\/h4>\n<ul>\n<li>250 g Blueberries<\/li>\n<li>75 g Water<\/li>\n<li>15 g Lemon<\/li>\n<li>4 g Pectin<\/li>\n<li>50 g Cane sugar<\/li>\n<\/ul>\n<p>Put all the ingredients in a saucepan and bring to a boil. Blend to a smooth cream in the Vitamix.<br \/>\nPour the cr\u00e8me into a mold and cool. Mix it once more with a hand blender and pour into a piping bag.<\/p>\n<h4>Apple cider merengue<\/h4>\n<ul>\n<li>80 g Caster sugar<\/li>\n<li>8 g Albumin<\/li>\n<li>60 g Apple must<\/li>\n<li>20 g Apple cider vinegar<\/li>\n<li>80 g Icing sugar<\/li>\n<li>Dried flowers<\/li>\n<\/ul>\n<p>First mix the albumin and sugar so that the albumin is evenly distributed in the sugar.<br \/>\nWhisk in the liquids and continue whisking into a meringue. Fold in the icing sugar at the end. Spread the meringue onto two silicone mats using the back of a spatula. Sprinkle on dried flowers and dry in an oven at 90\u00b0C until the meringue is crispy (45-60 min).<\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li>1 punnet Phlox<\/li>\n<\/ul>\n","protected":false},"featured_media":25954,"template":"","recipe_category":[],"course":[231,223,224],"season":[],"class_list":["post-27231","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-autumn-menu","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>Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce 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\/ice-cream-with-fried-sponge-cake-raw-blueberries-and-a-rosemary-caramel-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce - 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