Servings: 25 people
Equipment
- Stand Mixer
- Whisk
- Double Boiler
- Sieve
- Blender
- Quarter Sheet Tray
Ingredients
Part 1: Terra Rossa Mousse
- 4 g Gelatin
- 20 g Water
- 454 g Heavy Cream
- 85 g Granulated Sugar
- 1 g Salt
- 50 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Part 2: Lemon Curd
- 227 g Eggs
- 227 g Granulated Sugar
- 25 g All-Purpose Flour
- 114 g Lemon Juice
- 1 g Lemon Zest
- 85 g Butter
Part 3: Hazelnut Praline
- 226 g Roasted Hazelnuts
- 113 g Caramelized Sugar
- 1 g Sea Salt
- 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Part 4: Lavender Tea Gel
- 25 g Gelatin
- 125 g Water
- 525 g Water
- 24 g Lavender Earl Gray Tea
- 175 g Granulated Sugar
- 0.1 g Gold Leaf (2 sheets)
Part 5: Assembly
- Roasted Hazelnuts
- Mini Macarons ( optional )
Instructions
Part 1: Method
- Bloom the gelatin in the 20g of water. Set aside.
- In a pot, combine half of the heavy cream, sugar, salt, 50 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder and 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste. Whisk and cook on medium heat to bring to a simmer.
- Melt in the bloomed gelatin.
- Strain into the remaining heavy cream. Allow the mixture to cool and set up.
- Once set, transfer to the bowl of a stand mixer and whisk until soft peaks.
Part 2: Method
- In a bowl, sift the confectioner’s sugar and flour. Combine it with the eggs, salt, lemon juice and lemon zest.
- Place the bowl over a double boiler and cook to 85°C/185°F while constantly stirring.
- Off the heat, whisk in the butter.
- Strain the curd and chill with plastic wrap directly on top.
Part 3: Method
- Combine 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste with remainder of ingredients in a blender. Blend until smooth. Scrape the sides a few times to ensure even blending.
Part 4: Method
- Bloom the gelatin in 125g water.
- Heat the 525g water with the sugar to a boil. Melt in the bloomed gelatin.
- Pour over the tea and allow to steep for 5 minutes.
- Strain and mix in the gold leaf.
- Set into a quarter sheet tray and chill.
- Once set, cut into 0.6cm/ ¼ in cubes.
Part 5: Assembly
- In a 57g/2oz glass, begin by layering 10g lemon curd, followed by 8g hazelnut praline and 28g Terra Rossa Mousse.
- Top with 5g lavender tea gel and a few pieces of roasted hazelnuts. Sprinkle with a few sprigs of dried or fresh lavender.