Autumn in the forest

1. Heat the cream.

2. Caramelize the sugar and deglaze with the warmed cream.

3. Weigh out the hazelnut paste and add salt and gelatin powder. Salt is delicious in combination with caramel and hazelnut. Tip: You do not need to soak and/or heat the gelatin to achieve binding.

4. Add the hazelnut paste to the caramel and let it cool. If you use ready-made caramel, warm it up first and then add the hazelnut paste.

5. Mix everything with a mixer or in the Thermomix.

1. Weigh out the vodka, sugar, and passion fruit and mix together. You can also use dextrose instead of sugar. It dissolves very well and is slightly sweeter than sugar.

2. Heat the mixture to 37°C.

3. Add Emulbinder and mix until you get a nice coulis.

4. Put the mixture in a piping bag. Tip: why use Emulbinder in this application instead of Creamy Gel?

• Emulbinder has a nicer shine and a creamier mouthfeel than Creamy Gel.
• Emulbinder is a good alternative to xanthan gum and is slightly less sticky compared to xanthan gum.

1. Place Crumble Brazil on the plate.

2. Pipe on top coulis of passion fruit and vodka, a few dollops of hazelnut crémeux, and a few dollops of Cocktail-Foam Pornstar Martini.

3. Cover the whole with Crunchy Nuts Hazelnut and serve.