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Makes 24 desserts
Recipe Step by Step
Step01
PURE HAZELNUT PASTE MILK ICE CREAM
370g UHT whole milk
120g Sugar
110g Heavy cream 36%
60g Egg yolks
3g Organic Procrema 5 Hot ice cream stabilizer
1g Natur Emul
15g Sugar
45g Pure Piedmont hazelnut paste (PGI, medium)
Total weight: 724g
Carefully weigh all the ingredients.
Heat the milk and larger portion of sugar to 105°F (40°C), then add the cream and egg yolks.
Once the temperature has reached 115°F (45°C), add the ice cream stabilizer and smaller portion of sugar.
Pour a small portion of the liquid into the pure hazelnut paste, stirring in the middle to create an elastic, shiny center. When you see this texture, this means an emulsion has started to form.
Keep gradually adding the rest of the liquid.
Mix with an immersion blender to form a perfect emulsion.
Put everything in a saucepan and pasteurize at 185°F (85°C) for 2 minutes, then blend and pour it into a Pacojet bowl. Freeze for 24 hours.
Heat the milk and larger portion of sugar to 105°F (40°C), then add the cream and egg yolks.
Once the temperature has reached 115°F (45°C), add the ice cream stabilizer and smaller portion of sugar.
Pour a small portion of the liquid into the pure hazelnut paste, stirring in the middle to create an elastic, shiny center. When you see this texture, this means an emulsion has started to form.
Keep gradually adding the rest of the liquid.
Mix with an immersion blender to form a perfect emulsion.
Put everything in a saucepan and pasteurize at 185°F (85°C) for 2 minutes, then blend and pour it into a Pacojet bowl. Freeze for 24 hours.
Step02
VANILLA & LIME CONFIT
20g Sugar
3g Pectine NH
180g 100% lime purée
35g Sugar
3g Organic Madagascan vanilla bean paste
Total weight: 240g
Mix the smaller portion of sugar with the pectin.
Heat the lemon purée with the larger portion of sugar and vanilla paste.
Once the temperature has reached 105°F (40°C), add the sugar and pectin mixture, then bring the mix to a boil.
Set aside.
Heat the lemon purée with the larger portion of sugar and vanilla paste.
Once the temperature has reached 105°F (40°C), add the sugar and pectin mixture, then bring the mix to a boil.
Set aside.
Step03
HAZELNUT SHORTCRUST PASTRY
375g All-purpose flour
50g Piedmont hazelnut flour (PGI)
145g Confectioner’s sugar
5g Salt
190g European-style butter
80g Whole eggs
Total weight: 845g
Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Step04
OLD-FASHIONED ILLANKA MOUSSE
7g Gelatin powder 220 Bloom
35g Water for the gelatin
295g UHT whole milk
295g Heavy cream 36%
470g Egg whites
140g Sugar
720g ILLANKA 63%
Total weight: 1962g
Heat the milk and cream, then add the rehydrated gelatin.
Gradually pour it into the partially melted dark couverture chocolate.
Immediately mix to make a perfect emulsion.
Check the temperature – it should be 108-113°F (42-45°C). Then, add the egg whites beaten with the sugar and stir gently using a spatula.
Gradually pour it into the partially melted dark couverture chocolate.
Immediately mix to make a perfect emulsion.
Check the temperature – it should be 108-113°F (42-45°C). Then, add the egg whites beaten with the sugar and stir gently using a spatula.
Assembly and finishing
As needed Roasted Piedmont hazelnuts (PGI) As needed ILLANKA 63%
One day in advance:
Make the hazelnut milk ice cream, put it in a Pacojet bowl and freeze it. Make the vanilla and lime confit and store it in the refrigerator. Make the hazelnut shortrust pastry, spread it to a depth of 1mm and cut it into 11cm rounds. Cut the rounds into 3 pieces with curving edges. Freeze these pieces so that you can use them the next day. Arrange some 11cm-diameter rings on plates. Add 10g of ground hazelnuts and make the old-fashioned Illanka mousse. Pour 80g of old-fashioned Illanka mousse into the rings, cover them with plastic wrap and leave them to set in the refrigerator. Spread some tempered dark couverture chocolate between two guitar sheets and cut it into 11cm rings. On the edge of these rings, make some leaf shapes. Leave to set at 60-65°F (16-18°C).
Assembly and plating:
Bake the shortcrust pastry shapes you made the day before at 300°F (150°C) for approx. 18 minutes. Turn out the mousses, heating them gently using a heat gun. Place the baked shortcrust pastry on top of the mousses at a slight remove so that there is space for the confit. Blend the confit until it is smooth and use it to fill the gaps between the shortcrust pastry pieces (approx. 10g). Place the chocolate leaf decorations on the edges of the dessert at a slight remove (see photo). Decorate with a few halved hazelnuts. Use a Pacojet to process the hazelnut milk ice cream and place a quenelle of it on the dessert. Sprinkle on some fleur de sel.