{"id":30594,"date":"2026-01-16T09:59:14","date_gmt":"2026-01-16T08:59:14","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/vanilla-ice-cream-with-panfried-sponge-cake-blueberry-mousse-rosemary-caramel-sauce-and-apple-cider-vinegar-meringue\/"},"modified":"2026-01-21T09:39:48","modified_gmt":"2026-01-21T08:39:48","slug":"vanilla-ice-cream-with-panfried-sponge-cake-blueberry-mousse-rosemary-caramel-sauce-and-apple-cider-vinegar-meringue","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/vanilla-ice-cream-with-panfried-sponge-cake-blueberry-mousse-rosemary-caramel-sauce-and-apple-cider-vinegar-meringue\/","title":{"rendered":"Vanilla ice cream with panfried sponge cake, blueberry mousse, rosemary caramel sauce and apple cider vinegar meringue"},"content":{"rendered":"\n<div id=\"aveqia-text-block_647cc4823d6789c146a1c0a6afdfeda3\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>The 2026 winter dessert is a really tasty dish with a classic sponge cake, which we combine with a fresh blueberry mousse, a herby caramel sauce and crispy apple cider meringue, and a smooth vanilla ice cream made to perfection. A tip here is that you make the ice cream in advance. Also note that we bake the cake in mini molds, but you can, for example, make the sugar cake on a smaller oven tray and cut out pieces in the desired shape \/ size.<\/p>\n<h3>Vanilla ice cream<\/h3>\n<ul>\n<li>110 g Double cream<\/li>\n<li>480 g Milk<\/li>\n<li>20 g of Glucose<\/li>\n<li>4,4 g Agar agar<\/li>\n<li>1 Vanilla pod<\/li>\n<li>80 g Egg yolk<\/li>\n<li>100 g Granulated sugar<\/li>\n<\/ul>\n<p>Split the vanilla pod and scrape the seeds into the liquid, add the vanilla pod too. Bring the milk, cream, vanilla, glucose and agar to the boil. Pour about 30% of the hot liquid over the sugar and egg yolk and whisk until the sugar dissolves.<br \/>\nPour the mixture back into the saucepan and continue whisking until the ice cream reaches 83\u00b0C. Strain the ice cream and cool, churn in an ice cream machine. Chill!<\/p>\n<h3>Sponge cake<\/h3>\n<ul>\n<li>70 g Butter<\/li>\n<li>150 g Egg whites<\/li>\n<li>170 g Granulated sugar<\/li>\n<li>85 g Plain flour<\/li>\n<li>30 g Butter (for molds)<\/li>\n<li>100 g Breadcrumbs (for molds)<\/li>\n<li>50 g Butter (for frying)<\/li>\n<\/ul>\n<p>Brown the butter and let it cool. Beat the egg whites and sugar into a meringue. Carefully fold the cool browned butter into the meringue. Sift and fold in the flour until the batter is completely smooth without lumps. Grease and bread the molds. Fill the batter into piping bags and pipe into the molds halfway. Bake the cake in the oven at 200 degrees for 15 minutes and leave to cool in the pan. Divide the cake into portions and fry in butter just before serving.<\/p>\n<h3>Blueberry mousse<\/h3>\n<ul>\n<li>230 g Blueberries<\/li>\n<li>70 g Granulated sugar<\/li>\n<li>70 g Water<\/li>\n<li>2 Gelatine sheets<\/li>\n<li>240 g Double cream<\/li>\n<\/ul>\n<p>Soak the gelatine leaves in cold water for about 5 minutes. Bring the blueberries, granulated sugar and water to the boil and simmer for 1-2 minutes until the blueberries are mushy. Squeeze out the gelatine leaves and stir them into the hot blueberry mixture until they are completely melted.<br \/>\nStrain through a coarse-mesh sieve and press the mixture through thoroughly. Whisk the mixture cold in a water bath and refrigerate until serving. Just before serving, whip the cream (it should be lightly whipped) and fold it into the blueberry mixture until it is completely smooth and lump-free. Place in a piping bag.<\/p>\n<h3>Caramel sauce with rosemary<\/h3>\n<ul>\n<li>100 g of Double Cream<\/li>\n<li>100 g Golden syrup<\/li>\n<li>50 g Granulated sugar<\/li>\n<li>10 g Fresh rosemary<\/li>\n<li>2 g of Sea salt<\/li>\n<\/ul>\n<p>Put all the ingredients except the rosemary in a saucepan. Bring the sauce to a boil at 110\u00b0C and add the rosemary sprigs. Leave to cool for about 15 minutes and strain. Put the caramel in the fridge. Just before serving, whisk the caramel and put it in a piping bag.<\/p>\n<h3>Apple cider meringue<\/h3>\n<ul>\n<li>80 g Granulated sugar<\/li>\n<li>8 g Albumin*<\/li>\n<li>2 g Blueberry powder<\/li>\n<li>60 g Apple juice<\/li>\n<li>30 g Apple cider vinegar<\/li>\n<li>80 g Icing sugar<\/li>\n<\/ul>\n<p>Mix the albumin, sugar and blueberry powder in a blender so that the albumin is evenly distributed. Add the apple juice and apple cider vinegar and whizz to a firm meringue &#8211; you should be able to turn the bowl upside down without the meringue moving.<br \/>\nPlace the meringue in a bowl and fold in the icing sugar. Then spread the meringue on the silicone molds.<br \/>\nDry in the oven at 90\u00b0C until the meringue is crispy (45-60 minutes).<\/p>\n<p>*Albumin is powdered egg white that we use instead of liquid egg white. The reason for this is that it makes the meringue more stable and makes it possible to flavor the meringue with vinegar without it cracking. You can buy albumin at <a href=\"https:\/\/www.kitchenlab.se\/p\/aggvitepulver-albumin-the-kitchen-lab-500-g\/\">KitchenLab<\/a> for instance if you want to try this. You can of course skip the vinegar and serve the dish with regular meringues, bought or homemade!<\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>250 g Blueberries<\/li>\n<li>3 g Dried flowers<\/li>\n<\/ul>\n<\/div>\n    <\/div>\n\n","protected":false},"featured_media":30586,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-30594","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vanilla ice cream with panfried sponge cake, blueberry mousse, rosemary caramel sauce and apple cider vinegar meringue - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Vanilla ice cream with panfried sponge cake, blueberry mousse, rosemary caramel sauce and apple cider vinegar meringue 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\/vanilla-ice-cream-with-panfried-sponge-cake-blueberry-mousse-rosemary-caramel-sauce-and-apple-cider-vinegar-meringue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vanilla ice cream with panfried sponge cake, blueberry mousse, rosemary caramel sauce and apple cider vinegar meringue - 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