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Dessert · Season 16
Core-teser
Clare Smyth
16 Jul 2024
10
Components
45
Ingredients
16
Season
Ingredients
Hazelnut Ice Cream
187gblanched hazelnuts
500 gfull cream milk
153 gfresh cream 35% fat
Aerated Chocolate Discs
500gValrhona Guanaja 70% chocolate
25gVeliche cocoa butter
canola spray
Chocolate Feuilletine Base
10 gVeliche cocoa butter
19gValrhona Guanaja 70% dark chocolate
24gPraline hazelnut paste
0.5 gtable salt
32gDGF Royaltine feuilletine
Hazelnut Ice Cream (Continued)
Infused Hazelnut Milk
126.5 gegg yolks
73 gcaster sugar
58 gFrangelico liquor
1.8 gxanthan gum
pinchsalt, to taste
Milk Chocolate Cremeux
4.8 gbronze gelatine leaves
43.5 gegg yolks (reserve whites)
108 gfull cream milk
108 gfresh cream 35% fat
195 gValrhona Jivara 40% milk chocolate
Malt Mousse
11.6 gbronze gelatine leaves
120 gegg yolks
80 gHorlicks malt powder
80 gfresh cream 35% fat (a)
120 gcaster sugar
20 gwater
80 gfresh cream 35% fat (b)
80 gdouble cream 56% fat
Milk Chocolate Feathers
100 gValrhona Jivara 40% milk chocolate
Malt Sugar Puff
160 gtrehalose
48 gglucose
32 gHorlicks malt powder
32 gwater
50 gicing sugar
7.5 gegg whites
5 droplemon juice
Hazelnut Caramel
42 gfresh cream 35% fat
62 gcaster sugar
1 gtable salt, to taste
8 gbutter
8 ghazelnut oil
Chocolate Spray
500 gValrhona Guanaja 70% dark chocolate
100 gVeliche cocoa butter
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
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Recipe by Clare Smyth, Season 16. Originally published by Network 10 on 16 Jul 2024.
Original on 10 Play ↗