Ice cream with toasted sponge cake, blueberries and a rosemary caramel sauce - Recept hos AVEQIA Stockholm
Ice cream with fried sponge cake, blueberries and rosemary caramel sauce - a lovely summer dessert, or you can use frozen berries.
Ingredients
- 250 g Blueberries
- 30 g sugar
- 200 g Double cream
- 200 g Golden syrup
- 100 g Granulated sugar
- 1 sprig of rosemary
- 75 g Water
- 15 g Lemon
- 4 g Pectin
- 50 g Raw sugar
- 80 g Granulated sugar
- 8 g Albumin*
- 60 g Apple juice
- 20 g Apple cider vinegar
- 80 g Icing sugar
- Dried flowers
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