Acidulé
Recipe
Hazelnut chocolate streusel
| ingredients | preparation |
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Mix in a food processor until just combined. |
Roll to 3 mm thick. Dock excessively to create a rough texture. Chill. Bake for 8-11 min. at 160°C (320°F). Once removed from the oven, immediately cut to 3 cm x 8 cm strips. Set aside in a dry place. |
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Gianduja praliné cream
| ingredients | preparation |
|---|---|
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Bloom gelatine in cold water |
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Bring to the boil |
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Pour the cream over the praliné and gianduja. Add the melted gelatine. Emulsify with an immersion blender. |
Pour into a 17 mm height frame. Freeze. Cut into 1 cm x 8 cm. Set aside on the baked streusel in a cooler. |
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Lemon sorbet
| ingredients | preparation |
|---|---|
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Heat to 50°C (122°F). |
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Add and heat to 85°C (185°F) |
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Mix with sugar syrup. Blend with immersion blender. Place in a cooler to mature overnight. |
Blend and churn the following day. Freeze |
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White chocolate lemon mascarpone cream
| ingredients | preparation |
|---|---|
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Warm. |
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Whisk together. Temper into lemon juice. Cook to 85°C (185°F) while whisking. |
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Pour lemon mixture over chocolate. Emulsify with an immersion blender. |
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Combine and refrigerate overnight. Remove the zest and whip the cream to soft peaks. |
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Combine with softly whipped cream. Lightly fold into lemon mixture. |
Gianduja plaque with caramelised hazelnuts
| ingredients | preparation |
|---|---|
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Warm. |
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Sprinkle on top |
Cut into 3 cm x 8 cm strips. |
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Finishing and presentation
- Place the hazelnut chocolate streusel on the plate. - Place the gianduja praliné cream on one side of the streusel. - Pipe the white chocolate lemon mascarpone cream on the other side. - Place the gianduja plaque with the caramelised hazelnuts on top. - Add a quenelle of the lemon sorbet.
Tip: Serve with a hot chocolate/hazelnut shot or warm praliné foam |