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Hazelnut dessert

Various preparations of hazelnut in a dessert.

Ingredients

285gHazelnut paste
45gFresh lemon juice
1Lemon zest
65gWater

400gMilk
240gCream
160gHazelnut paste
8gSugar
48gEgg yolk
12gleaf gelatin

100gSoft butter
25mlhazelnut liqueur
40groasted and chopped hazelnuts
375gpastry cream

75gWater
250gSugar
250ghazelnuts, roasted

4units.itemsEgg whites
120ghazelnuts
1Silvia egg white powder
230gSugar

Preparation

  1. Mix a little water with the hazelnut paste (to combine).
  2. Then add the rest of the water, along with the lemon juice and lemon zest.

  1. Soak the gelatin. Heat the cream and milk and dissolve the gelatin in it.
  2. Whisk the egg yolks with sugar in a Kitchenaid with a whisk.
  3. Pour in the cream mixture and then cook au bain-marie to 82°C.
  4. Pour this over the hazelnut paste, mix, and cool.
  5. Whip again until light in the Kitchenaid before use.

  1. Whip the butter until light and gradually add the cream.
  2. Then mix in the liqueur and hazelnuts.
  3. Pipe into molds and freeze.
  4. Defrost before serving.

  1. Boil water and sugar to 121°C.
  2. Add the hazelnuts, mix well, and spread on a tray.
  3. Let cool and chop finely.

  1. Mix egg whites with sugar and silvia powder with a whisk.
  2. Then whisk until light in a grease-free bowl in the Kitchenaid.
  3. Mix in the hazelnut powder.
  4. Spread into circles on a baking mat and bake for 40 minutes at 150°C.
  5. Store airtight.

  1. Arrange all components on a plate.
  2. Finish with a quenelle of hazelnut ice cream and some 'golddust'.