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deZaan Lemon Lavender Hazelnut Verrine
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deZaan Lemon Lavender Hazelnut Verrine

Terra Rossa Mousse with layers of Lemon Curd, Hazelnut Praline and Lavender Tea Gel
Course: Dessert
Cuisine: French
Keyword: Mousse
Difficulty: Intermediate
Brand: deZaan, Prova
Dietary: Protein
Servings: 25 people

Equipment

  • Stand Mixer
  • Whisk
  • Double Boiler
  • Sieve
  • Blender
  • Quarter Sheet Tray

Ingredients

Part 1: Terra Rossa Mousse

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

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 )
US Customary - Metric

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.