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.