Rabarber med filmjölksglass, karamellcrunch & fänkålsfrön
Rhubarb with buttermilk ice cream, caramel crumble and frosted fennel seed och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Ingredients
- Liquid from the cooked rhubarb
- 2 g Agar agar
- 200 g Rhubarb
- 125 g Icing sugar
- 75 g Egg white
- 30 g Birch syrup
- 350 g Buttermilk
- 80 g Sugar
- 50 g Glucose syrup
- 4,4 g Agar agar
- 130 g Egg yolk
- 250 g Cream Arla®
- 100 g Butter
- 50 ml Sugar
- 50 ml Muscovado sugar
- 50 ml Golden syrup
- 1 tsp Bicarbonate
- 1 Rhubarb
- Oxalis
- Fennel dill
- Birch oil
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