Spruce Caramel Tartelette with Liquorice & Rhubarb Sorbet Recipe
Tartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Ingredients
- 230 g Plain Flour
- 63 g Water
- 63 g Butter
- 20 g Egg yolks
- 5 g Salt
- 12 g Sugar
- 100 g Butter
- 180 g Sugar
- 2 Eggs
- 120 g Milk
- 200 g Plain Flour
- 1,5 tsp Baking powder
- 1 pinch Salt
- 140 g Golden syrup
- 100 g Sugar
- 100 g Double cream
- 12 g Spruce shoots
- 10 g Högtorp Spruce shoot oil
- 15 Gelatine leaves
- 100 g Lemon juice
- 100 g Water
- 200 g Sugar
- 2 g Black food colouring
- 5 g Liquorice powder
- 1 g Pectin
- 600 g Rhubarb
- 1 Lemon
- 300 g Water
- 80 g Glucose syrup
- 5 g Agar agar
- Flowers
- Powdered gold
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