THE ICE AGE

DESSERT COMPOSITION

(ingredients for 10 servings)

• fennel sauce
• hazelnut snow
• hazelnut creamy sweet
• hazelnut cream
• heart of hazelnut cream
• sweet covering
• rice madeleine and Sichuan
• pepper

PLATE COMPOSITION

• hazelnut acorn 10 pcs
• fennel sauce 500 g
• hazelnut snow 20 g
• fennel 50 g

FENNEL SAUCE

• 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.

HAZELNUT SNOW

• 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 CREAM

• 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.

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.

ASSEMBLY ACORNS

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.