{"id":28900,"date":"2022-11-08T17:01:23","date_gmt":"2022-11-08T16:01:23","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/milk-sorbet-with-brownie-almond-praline-chocolate-nougatine-and-boozy-cherries-2\/"},"modified":"2023-10-06T16:38:10","modified_gmt":"2023-10-06T14:38:10","slug":"milk-sorbet-with-brownie-almond-praline-chocolate-nougatine-and-boozy-cherries-2","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/milk-sorbet-with-brownie-almond-praline-chocolate-nougatine-and-boozy-cherries-2\/","title":{"rendered":"Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries"},"content":{"rendered":"<p><span data-contrast=\"auto\">What better combination than chocolate, almonds, caramel and cherries? Then top it off with a cool, fresh milk sorbet, almost like a gelato, and the dream is complete. This dessert is suitable for most people, but perhaps the children can have their cherries plain? If you don&#8217;t have access to an ice cream machine, you can of course buy a delicious ice cream in any flavor! Enough for 10 people<\/span><span data-ccp-props=\"{\"335551550\":2,\"335551620\":2}\"><br \/>\n<\/span><\/p>\n<p><b><span data-contrast=\"auto\">Milk sorbet<\/span><\/b><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<ul>\n<li><span data-contrast=\"auto\">650 g <\/span> <span data-contrast=\"auto\">Milk<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">50 g&nbsp;<\/span> <span data-contrast=\"auto\">Cream&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">10 g C<\/span><span data-contrast=\"auto\">ornstarch<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">50 g <\/span> <span data-contrast=\"auto\">Milk powder<\/span> <span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">70 g <\/span> <span data-contrast=\"auto\">Sugar&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">4 g <\/span> <span data-contrast=\"auto\">Agar Agar<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Bring the milk, cream and agar agar to the boil and pour the hot cream milk over the dry ingredients. Pour the batter back into the saucepan and let it cook, stirring, for 5 minutes.&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\"> Transfer to a suitable container and refrigerate before running the batter through the ice cream maker. Freeze, but make sure you take the ice cream out 10 minutes before serving.<br \/>\n<\/span><\/p>\n<h4>Brownie<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">50 g <\/span> <span data-contrast=\"auto\">butter<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">130 g <\/span> <span data-contrast=\"auto\">Sugar<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 pc&nbsp; Eggs<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">45 g <\/span> <span data-contrast=\"auto\">Wheat flour<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 tbsp <\/span> <span data-contrast=\"auto\">cocoa<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 tsp<\/span> <span data-contrast=\"auto\">salt&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Melt the butter. Stir in the eggs, sugar and salt.&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><span data-contrast=\"auto\">Sift in the flour and cocoa. Pour the batter into a mold with baking paper.<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><span data-contrast=\"auto\">Bake in the oven at 175\u00b0C for 20 minutes. Let it cool and cut into pieces.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<h4>Almond praline<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">200 g<\/span> <span data-contrast=\"auto\">Almonds<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">150 g<\/span> S<span data-contrast=\"auto\">ugar<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">3 tbsp<\/span> <span data-contrast=\"auto\">Rapeseed oil<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 tsp S<\/span><span data-contrast=\"auto\">alt<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\"><br \/>\n<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Roast the almonds in an oven at 150\u00b0C for 20 minutes. Chop a third of the almonds and place in a bowl. Melt the sugar to a golden caramel and fold in the whole almonds. Turn them out onto a sheet of silipat and let them cool. Blend the almonds with the oil and salt into a smooth paste. Fold in the chopped almonds. <\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<h4>Chocolate nougatine<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">30 g<\/span> <span data-contrast=\"auto\">butter<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">15 g <\/span> <span data-contrast=\"auto\">Glucose syrup<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">55 g <\/span> <span data-contrast=\"auto\">Sugar<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">4 g<\/span> <span data-contrast=\"auto\">Cocoa<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 g P<\/span><span data-contrast=\"auto\">ectin<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">30 g<\/span> W<span data-contrast=\"auto\">ater<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">40 g <\/span> <span data-contrast=\"auto\">Chocolate<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">20 g <\/span> <span data-contrast=\"auto\">Pistachios<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">Sea salt<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Cook the butter and glucose syrup. Mix in the dry ingredients. Stir in the water and chocolate and let the mixture cook for a few minutes. Spread the batter thinly on a silicon mat and bake it in the oven at 175\u00b0C for 10 minutes.&nbsp; Chop the pistachios and sprinkle them and the salt over the biscuit before it cools.<\/span><span data-ccp-props=\"{\"134233279\":true}\">.<\/span><\/p>\n<h4>Chocolate cream<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">\u00bd <\/span> <span data-contrast=\"auto\">Gelatine leaf<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">40 g<\/span> whipped <span data-contrast=\"auto\">cream<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">50 g <\/span> <span data-contrast=\"auto\">Milk<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">10 g<\/span> <span data-contrast=\"auto\">Glucose syrup<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">1 pc<\/span> <span data-contrast=\"auto\">Egg yolk<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">75 g <\/span> <span data-contrast=\"auto\">Chocolate<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Soak the gelatine leaf. Bring the cream and milk to the boil and beat it over the egg yolk. Heat the batter to 82 degrees, melt the gelatine and strain the batter over the chocolate, stirring gently. Allow the cream to cool and then whip it with an electric whisk until it is fluffy. <\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<h4>Salty chocolate<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">75 g <\/span> <span data-contrast=\"auto\">sugar<\/span> <span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">3 g <\/span> <span data-contrast=\"auto\">salt<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">60 g <\/span> <span data-contrast=\"auto\">Chocolate<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">35 g <\/span> <span data-contrast=\"auto\">cocoa<\/span><span data-ccp-props=\"{\"134233279\":true}\"><br \/>\n<\/span><\/li>\n<\/ul>\n<p>Cook the sugar and salt to 130\u00b0C, stir in the chocolate and cocoa. Transfer to a bowl and leave to cool.<\/p>\n<p><b><span data-contrast=\"auto\">Spiced cherries<\/span><\/b> <span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<ul>\n<li><span data-contrast=\"auto\">150 g<\/span> S<span data-contrast=\"auto\">ugar<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">50 g<\/span> W<span data-contrast=\"auto\">ater<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">30 g <\/span> <span data-contrast=\"auto\">Rum<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<li><span data-contrast=\"auto\">300 g <\/span> <span data-contrast=\"auto\">Cherries<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Cook the sugar and salt to 130\u00b0C, then stir in the chocolate and cocoa.&nbsp;<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><span data-contrast=\"auto\">Bring the sugar and water to the boil. Add the rum and cherries and leave them to soak in the liquid until serving.<\/span><span data-ccp-props=\"{\"134233279\":true}\">&nbsp;<\/span><\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li><span data-contrast=\"auto\">Wood Sorrel <\/span> <span data-ccp-props=\"{}\">&nbsp;<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">To serve, place the brownie on nice plates, add the other elements and garnish with the ice cream and wood sorrel.<\/span><span data-contrast=\"auto\"> In the picture you can see how we did it! Good luck!<br \/>\n<\/span><\/p>\n","protected":false},"featured_media":25839,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-28900","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries - a dream combo for chocolate, nut and cherry lovers!\" \/>\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\/milk-sorbet-with-brownie-almond-praline-chocolate-nougatine-and-boozy-cherries-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries - 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