THE ICE AGE
(ingredients for 10 servings)
- fennel sauce
- hazelnut snow
- hazelnut creamy sweet
- hazelnut cream
- heart of hazelnut cream
- sweet covering
- rice madeleine and Sichuan
- hazelnut acorn 10 pcs
- fennel sauce 500 g
- hazelnut snow 20 g
- fennel 50 g
- fresh fennel 300 g
- milk 500 g
- sugar 35 g
- salt 2 g
- star anise 2
- xanthan gum 1 g
- sambuca 10 g
Finely chop the fennel and cook it in a pot with milk, sugar, salt and star anise.
When cooked and the milk reduced, remove the star anise and blend everything together.
Add the xanthan gum, and then drip in the sambuca.
Spread on the silpat and freeze. When cold, shape the sauce and store in the freezer.
- maltodextrin 60 g
- roasted hazelnut oil 30 g
Mix the ingredients to form snow.
HAZELNUT CREAMY SWEET
- cream 250 g
- sugar 42 g
- egg yolk 55 g
- isinglass 1 g
- hazelnut paste 52 g
- salt 1 g
In a bowl add the sugar and egg yolk, beat in a bain-marie and drip in the tepid cream.
Heat the mix to 85°C, remove from the heat and add the previously hydrated isinglass, the hazelnut paste and salt, whisk well until the mixture is uniform.
Place in a bath of water and ice.
- hazelnut pralines 500 g
- hazelnut PGI paste 250 g
- milk chocolate 40% 100 g
Dissolve the ingredients and mix in the thermomix at 40°C for 10 minutes. Store in a container.
HEART OF HAZELNUT CREAM
- hazelnut cream 100 g
- milk 100 g
Mix the milk and the hazelnut cream. Fill the ball moulds and place in the blast freezer.
- Biskelia chocolate 80 g
- cocoa butter 30 g
Melt the chocolate and cocoa butter and heat to 45°C. Cool to 30°C and then glaze the creamy sweets.
RICE MADELEINE AND SICHUAN PEPPER
- butter 50 g
- rice flour 50 g
- dry yeast 2.5 g
- whole egg ½
- sugar 32 g
- acacia honey 7.5 g
- Sichuan pepper 5 grains
Finely chop the pepper and fry it in the butter over low heat.
Leave it in infusion for 20 minutes. Mix the flour with the dry yeast.
Beat the egg with the sugar, honey and salt. Once beaten, add the flour and then the melted butter.
Bake in the moulds at 210°C for 10 minutes.
Fill the moulds with the cream and then let them harden in the freezer for 10 minutes.
Place a ball of “heart of hazelnut cream” in the centre of each mould. Freeze. Once ready, remove from the mould and top with the coating.
Shape it lightly with your hands and put back in the freezer.
Dig out the rice madeleine and attach them to the acorn with a drop of coating.
Defrost 30 minutes before serving.
FINISHING AND PRESENTATION
Randomly place the fennel sauce ice on the plate.
Sprinkle the hazelnut snow, place the acorn and garnish with fennel leaves.