{"id":28960,"date":"2023-10-31T10:28:50","date_gmt":"2023-10-31T09:28:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/rosehip-soup-with-almond-cake-brown-butter-cream-sweeet-vernal-grass-ice-cream-and-almond-praline\/"},"modified":"2023-11-01T10:03:23","modified_gmt":"2023-11-01T09:03:23","slug":"rosehip-soup-with-almond-cake-brown-butter-cream-sweeet-vernal-grass-ice-cream-and-almond-praline","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/rosehip-soup-with-almond-cake-brown-butter-cream-sweeet-vernal-grass-ice-cream-and-almond-praline\/","title":{"rendered":"Rosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline"},"content":{"rendered":"\n
\n

This dessert is a trip down memory lane. Imagine an adult version of the childhood classic; rosehip soup with almond biscuits and a dollop of cream (or ice cream if you were lucky). Here we make a rosehip soup from rosehip puree and combine it with delicious browned butter cream, a crunchy almond praline and an ice cream with the flavor of sweet vernal grass. Yummy!<\/p>\n

Enough for about 10 guests<\/p>\n

Rosehip soup<\/h3>\n
    \n
  • 100 g Cane sugar<\/li>\n
  • 1\/2 Vanilla pod<\/li>\n
  • 40 g Triple Sec<\/li>\n
  • 150 g Apple juice<\/li>\n
  • 1 kg Rosehip puree<\/li>\n<\/ul>\n

    Caramelize the cane sugar. Add the triple sec and flamb\u00e9. Cut the vanilla pod in half and scrape out the seeds. Add the apple juice, vanilla and rosehip puree. Bring the rosehip soup to the boil and simmer on a low heat for about 10 minutes.
    \nStrain.<\/p>\n

    Almond cake<\/h3>\n
      \n
    • 100 g Icing sugar<\/li>\n
    • 100 g Egg whites<\/li>\n
    • 40 g Almond flour<\/li>\n
    • 40 g Wheat flour<\/li>\n
    • 2 g Baking powder<\/li>\n
    • 3 g Salt<\/li>\n
    • 100 g Browned butter<\/li>\n
    • 25 g Maple syrup<\/li>\n<\/ul>\n

      Beat the icing sugar and egg whites until fluffy. Mix in all the dry ingredients. Heat the browned butter and maple syrup to 37\u00b0C.
      \nand fold it into the batter. Pour the batter onto a silicone mat. Bake at 200\u00b0C for 8-10 minutes. Allow to cool and punch out rounds.<\/p>\n

      Sweet vernal grass ice cream<\/h3>\n
        \n
      • 15 g Sweet vernal grass<\/li>\n
      • 140 g of Double cream<\/li>\n
      • 600 g Milk<\/li>\n
      • 100 g Egg yolk<\/li>\n
      • 120 g Sugar<\/li>\n
      • 25 g Glucose<\/li>\n
      • 4,4 g Agar agar<\/li>\n<\/ul>\n

        Bring the sweet vernal grass, agar agar, double cream, glucose and milk to the boil, remove from the heat and leave to infuse. Strain to remove the sweet vernal grass.
        \nBeat the egg yolk with the sugar. Pour the hot liquid over the egg mixture and blend. Pour everything back into the saucepan and heat to 83\u00b0C, stirring constantly. Strain the batter into a suitable bowl. Pour into the pacojet container and freeze in the blast chiller. If you make the ice cream at home, put the strained batter in the freezer and when it’s really cold, run it in an ice cream maker.<\/p>\n

        Browned butter cream<\/h3>\n
          \n
        • 50 g Sourcream<\/li>\n
        • 50 g Egg yolk<\/li>\n
        • 50 g Browned butter<\/li>\n<\/ul>\n

          Bake the egg yolk and sourcream in the oven at 90\u00b0C with steam under plastic film for about 20 minutes. Leave to cool.
          \nMelt the browned butter. Mix the egg yolk and sourcream in a blender jug and add the browned butter in a thin stream. Season to taste with salt.<\/p>\n

          Almond snaps<\/h3>\n
            \n
          • 120 g Almond flour<\/li>\n
          • 130 g Butter<\/li>\n
          • 100 g Sugar<\/li>\n
          • 24 g Honey<\/li>\n
          • 30 g Wheat flour<\/li>\n
          • 20 g Milk<\/li>\n<\/ul>\n

            Melt the butter. Add all the ingredients to the butter and mix. Pour out on an oven tray lined with a silicone mat.
            \nBake at 200\u00b0 for 8-10 minutes. Punch out rings.<\/p>\n

            Candied almonds<\/h3>\n
              \n
            • 50 ml Sugar<\/li>\n
            • 10 g Water<\/li>\n
            • 50 ml Almond<\/li>\n<\/ul>\n

              Bring the sugar and water to the boil. Add the almonds. Stir well until the water has evaporated.
              \nRemove from the heat and continue to stir until the almonds are thoroughly candied.<\/p>\n

              Almond praline<\/h3>\n
                \n
              • 200 g of Almonds<\/li>\n
              • 75 g Sugar<\/li>\n
              • 50 g Rapeseed oil<\/li>\n<\/ul>\n

                Caramelize the sugar and add the almonds. Mix and place on a silicone mat. Leave to cool.
                \nBlend the almonds and add rapeseed oil in a thin stream.<\/p>\n<\/div>\n <\/div>\n\n","protected":false},"featured_media":28869,"template":"","recipe_category":[],"course":[224,252],"season":[],"class_list":["post-28960","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts","course-fruit-berries"],"acf":[],"yoast_head":"\nRosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Rosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline 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\/rosehip-soup-with-almond-cake-brown-butter-cream-sweeet-vernal-grass-ice-cream-and-almond-praline\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline - 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