ALMOND AND HAZELNUT BRITTLE Almond crumble INGREDIENTS: • almond flour 150 g • sugar 250 g • flour 200 g • butter 200 g • salt 50 g Almond and hazelnut brittle INGREDIENTS: • almond crumble 215 g • hazelnut praline paste 150 g • hazelnut paste 130 g • corn flakes/pailleté feuilletine 110 g • milk chocolate couverture 85 g • cocoa butter 50 g • vegetable oil 20 g INSTRUCTIONS Melt couverture and cocoa butter. Add vegetable oil, hazelnut paste and hazelnut praline paste and emulsify. Add to crumble and pailleté feuilletine, then mix together. Pour 400 g of the warm mixture onto the biscuit arranged into a 34x34 square and level off with a spatula. GLAZE INGREDIENTS: • sugar 250 g • glucose 42de 145 g • dextrose 145 g • water 448 g • nh pectin 9 g • citric acid 2 g • red food colouring 1 g INSTRUCTIONS Mix dry ingredients except citric acid, then add to water. Bring to a boil and chill immediately using a blast chiller. Add the citric acid when the mixture reaches 40°C. Let rest for 12 hours. Before using, it is recommended to heat the glaze to 38°C. ASSEMBLY This single portion is made up of three concentric spheres: the innermost one is made with chocolate rum gelato; the middle one with strawberry grape sorbet; and the outer one with vanilla semifreddo. It is completed by a red glaze and a hook made of dark chocolate couverture. The sphere rests on a biscuit base combined with an almond and hazelnut praline. Fill the smallest sphere mould with chocolate rum gelato and blast freeze. Fill the intermediate sized sphere with strawberry grape sorbet. Insert the chocolate rum gelato sphere into the centre, pushing any excess strawberry grape sorbet out of the mould. Blast freeze. Fill the largest mould, which will be the external sphere, with the vanilla semifreddo and insert the previously made sorbet sphere with the gelato core into the centre. For the base, place the biscuit in a 34x34 square and pour on top 400 g of liquid brittle. Level with a spatula. When cooled, using a round cookie cutter with a diameter of 4 cm, cut out a disc, which should be inserted under pressure into the mould. Blast freeze. Extract the single portion from the mould, then blast freeze again. Place on a chilled rack, then glaze with the glaze heated to 38°C, removing any excess. Position on the serving plate and complete the decoration by adding a dark chocolate hook. 55
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