{"id":29361,"date":"2024-04-09T16:21:23","date_gmt":"2024-04-09T14:21:23","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/baked-rhubarb-brown-butter-cake-lemon-caramel-milk-sorbet-and-chocolate-tuile\/"},"modified":"2024-04-17T09:46:26","modified_gmt":"2024-04-17T07:46:26","slug":"baked-rhubarb-brown-butter-cake-lemon-caramel-milk-sorbet-and-chocolate-tuile","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/baked-rhubarb-brown-butter-cake-lemon-caramel-milk-sorbet-and-chocolate-tuile\/","title":{"rendered":"Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile"},"content":{"rendered":"\n
\n

Here’s the best-looking dessert of the spring. A delightful combination of tart rhubarb, a soft nutty brown butter cake, a sweet smooth lemon caramel topped with a cool milk sorbet and a beautiful chocolate tuile. We would like to remind you to read the whole recipe before you start as some components should be made first. Really tasty and incredibly beautiful! 10 servings.<\/p>\n

 <\/p>\n

Milk sorbet<\/h3>\n
    \n
  • 650 g Milk<\/li>\n
  • 50 g Double cream<\/li>\n
  • 10 g of Cornflour<\/li>\n
  • 50 g Milk powder<\/li>\n
  • 70 g Sugar<\/li>\n
  • 4,5 g Agar Agar<\/li>\n<\/ul>\n

    Bring the milk, cream and agar agar to the boil and pour the hot cream milk over the dry ingredients, stirring. Pour the batter back into the saucepan and let it cook, stirring, for 5 minutes. Cool the hot liquid in an ice bath.
    \nThen pour the sorbet batter into an ice cream containers and run in an ice cream machine. Freeze.<\/p>\n

    Rhubarb<\/h3>\n
      \n
    • 350 g Rhubarb (peeled)<\/li>\n
    • \u00bd Lemon (both zest and juice)<\/li>\n
    • 50 g Maple syrup<\/li>\n
    • 100 g Cane sugar<\/li>\n
    • 100 g Cava<\/li>\n
    • 40 g of Rum<\/li>\n
    • Rhubarb peel<\/li>\n<\/ul>\n

      Peel the rhubarb, then cut the rhubarb into approximately 15 cm long pieces and place them next to each other in a vacuum bag. Add the lemon zest, lemon juice, maple syrup, cane sugar, cava, rum and the rhubarb rind to the bag. Seal the bag with vacuum. Cook the rhubarb sous-vide at 70\u00b0C for about 15 minutes, the time can be adjusted depending on the thickness of the rhubarb. After cooking, cool the bag in ice water and handle gently to preserve the shape of the rhubarb. Strain the rhubarb and save the rhubarb stock. Portion the rhubarb.<\/p>\n

      Beurre Noisette sponge cake<\/h3>\n
        \n
      • 300 g granulated sugar<\/li>\n
      • 150 g Almond flour<\/li>\n
      • 100 g Wheat flour<\/li>\n
      • 30 g Liquid honey<\/li>\n
      • 270 g Egg whites<\/li>\n
      • 250 g Browned butter<\/li>\n
      • 1\/3 The liquid from the rhubarb<\/li>\n<\/ul>\n

        Mix the sugar, almond flour, wheat flour and honey in a dough mixer using the paddle attachment. Whisk the egg whites and browned butter into the dry ingredients. Spread the batter evenly on an oven tray with a silicone mat and bake at 175\u00b0C for about 15 minutes. Punch out rounds and then cut them in half. Brush the cakes with the rhubarb liquid. Dry the leftover cake at 90\u00b0C and mix into crispy crumbs.<\/p>\n

        Lemon caramel<\/h3>\n
          \n
        • 80 g Lemon juice<\/li>\n
        • 50 g Butter<\/li>\n
        • 270 g granulated sugar<\/li>\n
        • 200 g whipped cream<\/li>\n
        • 210 g Light syrup<\/li>\n
        • Sea salt<\/li>\n<\/ul>\n

          Mix the lemon juice, butter, sugar, cream and light syrup in a thick-bottomed saucepan. Bring the mixture to 125\u00b0C while stirring. Then pour the caramel onto a silicone mat, sprinkle with flake salt and leave to set in the fridge. Punch out the caramel into rounds, divide them and place on top of the cake.<\/p>\n

          Chocolate tuile – *this is for garnish only and can be excluded<\/h3>\n
            \n
          • 30 g Egg whites<\/li>\n
          • 20 g Sunflower oil<\/li>\n
          • 5 g Butter<\/li>\n
          • 25 g Sugar<\/li>\n
          • 13 g Flour<\/li>\n
          • 13 g Cocoa powder<\/li>\n<\/ul>\n

            Mix the egg white with the sunflower oil, butter, sugar, flour and cocoa powder. Blend until smooth. When the batter is smooth, spread it out on a tuile mold for branches. Then bake in the oven at 160\u00b0C for about 20 minutes. While the mold is still hot, carefully remove the tuiles to prevent them from breaking. Store in a dry place.<\/p>\n

            Rhubarb caramel<\/h3>\n
              \n
            • 2\/3 The liquid from the rhubarb<\/li>\n<\/ul>\n

              Pour 2\/3 of the rhubarb liquid into a thick-bottomed saucepan and boil until it reaches a temperature of 120\u00b0C.<\/p>\n

              Garnish<\/h3>\n
                \n
              • Lemon & Rhubarb powder<\/li>\n
              • White cornflower<\/li>\n<\/ul>\n<\/div>\n <\/div>","protected":false},"featured_media":29337,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-29361","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"\nBaked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile 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\/baked-rhubarb-brown-butter-cake-lemon-caramel-milk-sorbet-and-chocolate-tuile\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile - 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