{"id":30518,"date":"2025-11-17T21:38:45","date_gmt":"2025-11-17T20:38:45","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/spiced-cloudberries-with-chocolate-buckwheat-cream-vanilla-ice-cream-waffle-and-cloudberry-syrup\/"},"modified":"2025-11-18T10:39:51","modified_gmt":"2025-11-18T09:39:51","slug":"spiced-cloudberries-with-chocolate-buckwheat-cream-vanilla-ice-cream-waffle-and-cloudberry-syrup","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/spiced-cloudberries-with-chocolate-buckwheat-cream-vanilla-ice-cream-waffle-and-cloudberry-syrup\/","title":{"rendered":"Spiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup"},"content":{"rendered":"\n
\n

We’re continuing the Nordic theme this Christmas and celebrate it with Swedish nature’s gold – cloudberries. In this dessert, we spice them up and serve with a buttermilk waffle, chocolate, buckwheat cream and a smooth vanilla ice cream. So good, and so Nordic. Enough for 10 guests. <\/p>\n

Buttermilk waffle<\/h3>\n
    \n
  • 2 Eggs<\/li>\n
  • 285 g Buttermilk<\/li>\n
  • 30 g Browned butter<\/li>\n
  • 200 g Plain flour<\/li>\n
  • 30 g Icing sugar<\/li>\n
  • 3 g Salt<\/li>\n<\/ul>\n

    Whisk together the eggs, buttermilk and salt. Whisk in the flour and icing sugar. Brown the butter in a pan and add to the egg mixture.
    \nBake waffles on a waffle iron for about 4-5 minutes per waffle. <\/p>\n

    Chocolate ganache<\/h3>\n
      \n
    • 80 g Dark chocolate<\/li>\n
    • 25 g Liquid honey<\/li>\n
    • 150 g Double cream<\/li>\n
    • 15 g Butter<\/li>\n
    • 2 g Salt<\/li>\n<\/ul>\n

      Bring the cream and honey to the boil while stirring. Pour the hot cream over the chocolate, butter and flaky salt and whisk until the ganache is completely smooth. <\/p>\n

      Chocolate nougatine<\/h3>\n
        \n
      • 30 g Butter<\/li>\n
      • 15 g Glucose syrup<\/li>\n
      • 55 g Sugar<\/li>\n
      • 4 g Cocoa powder<\/li>\n
      • 1 g Pectin<\/li>\n
      • 40 g Dark chocolate<\/li>\n
      • 30 g Water<\/li>\n
      • Sea salt<\/li>\n<\/ul>\n

        Cook the butter and glucose syrup. Mix in the dry ingredients. Stir in the water and chocolate and boil for a few minutes.
        \nSpread the batter thinly on a silicone mat and bake in the oven at 175\u00b0C for about 10 minutes. Sprinkle the crisp with salt before it cools. <\/p>\n

        Cloudberries<\/h3>\n
          \n
        • 1 Blood orange<\/li>\n
        • 100 g Cane sugar<\/li>\n
        • 50 g Rom<\/li>\n
        • 0.5 Vanilla pod<\/li>\n
        • 300 g Cloudberry<\/li>\n<\/ul>\n

          Spices<\/h3>\n
            \n
          • 1 g Rose pepper<\/li>\n
          • 2 Star anise<\/li>\n
          • 1 Cinnamon stick<\/li>\n
          • 1 g Cloves<\/li>\n<\/ul>\n

            Fillet the oranges and cut them into smaller pieces. Squeeze the juice out of the remaining orange and save the juice. Split the vanilla pod and scrape out the seeds. <\/p>\n

            Caramelize the sugar. Add the rum and flamb\u00e9. Add the cloudberries, orange juice, vanilla and the spice bag.
            \nCook to a syrupy consistency and pour the cloudberries into a strainer. Save both the cloudberries and the cloudberry liquid! <\/p>\n

            Vanilla ice cream<\/h3>\n
              \n
            • 110 g Double cream<\/li>\n
            • 480 g Milk<\/li>\n
            • 20 g of Glucose syrup<\/li>\n
            • 4,4 g Agar agar<\/li>\n
            • 1 Vanilla pod<\/li>\n
            • 80 g Egg yolk<\/li>\n
            • 100 g Sugar<\/li>\n<\/ul>\n

              Pour the milk and cream, glucose and agar agar into a saucepan. Split the vanilla pod and scrape the seeds into the liquid. Bring to the boil.
              \nLet the mixture cool for a few minutes. Mix the sugar and egg yolk in a bowl and add about 30% of the hot liquid. Stir.
              \nCombine everything in the saucepan and heat to 83\u00b0C. Strain the ice cream mixture, cool and churn in an ice cream maker. <\/p>\n

              Roasted buckwheat cream<\/h3>\n
                \n
              • 200 g Double cream<\/li>\n
              • 15 g Roasted buckwheat<\/li>\n<\/ul>\n

                Whip the cream and buckwheat to a fluffy consistency. Keep refrigerated until serving. <\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":30491,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-30518","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSpiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Spiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup 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\/spiced-cloudberries-with-chocolate-buckwheat-cream-vanilla-ice-cream-waffle-and-cloudberry-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup - 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