HAZELNUT AND COCOA COOKIE • egg yolk 250 g • sugar 150 g • inverted sugar 28 g • salt 1 g • egg white 300 g • sugar 175 g • flour 137 g • cocoa 100 g • hazelnut paste 125 g Beat the egg yolks with 150 grams of granulated sugar and the inverted sugar. Gently fold in the hazelnut paste to avoid deflating the mix. Beat the egg whites with 175 grams of sugar. Gently combine the beaten egg whites with the first mix, alternating with the flour and cocoa. Place in moulds and bake at 200°C for about 6-7 minutes. SHINY COCOA GLAZE • water 50 g • sugar 376 g • cream 35% 416 g • gelatin 200 bloom 24 g • water 120 g • unsweetened cocoa 135 g • neutral gelatin 500 g Heat the neutral gelatin with 50 grams of water and bring to a boil. Add the cream, the sugar and cocoa and bring to a boil. Finish with the gelatin 200 bloom rehydrated in 120 grams of water. Keep refrigerated for at least 24 hours before use. Heat to 35°C. RED BERRY GANACHE • cream 85 g • honey 100 g • dextrose 80 g • 40% coating 400 g • raspberry puree 165 g Bring the cream, dextrose and honey to a boil. Pour into the 40% coating and emulsify with the immersion blender. Finally, add the raspberry puree at room temperature and emulsify again. CINNAMON SPONGE • egg white 50 g • egg yolk 20 g • sugar 100 g • milk 100 g • flour 50 g • sunflower seed oil 50 g • cinnamon powder 5 g Add all ingredients and emulsify with an immersion blender. Place the mix in a siphon and load it with two cream cartridges. Set aside for one hour. Then, siphon in a paper cup and cook in the microwave for 45 seconds. WHITE TRUFFLE GELATO WITH PACOJET • whole milk 1000 g • dry milk 80 g • cream 120 g • egg yolk 200 g • sugar 150 g • salt 3 g • truffle 6 g Place the truffle in the milk and cream to steep overnight. Filter and bring to a boil. Pour the liquids over the egg yolk and sugar mixture and heat to 85°C. Add the truffle and salt back into the mix and emulsify. Leave to rest in the fridge for 24 hours. Then place the mix in the cups and allow to freeze. Use the Pacojet as needed. 14 RECIPES
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