La Rose Noire Round Graham Crackers, praline with 66% hazelnut, lemon and fresh coriander
DOSES FOR: 15 porzioni
Recipe by Pastry Chef Alessandro Rossetti
ingrediants
80 g Charente-Poitou Lescure patisserie butter 84%
80 g Whole eggs
80 g Raw cane sugar
80 g Piedmont IGP roasted hazelnut flour
50 g Whole roasted Piedmont PGI hazelnuts
Lemon zest to taste
preparation
In a stand mixer, combine the soft butter with all other ingredients using the paddle attachment until lightly whipped.
details
Store for up to 7 days at +4° C.
Recommended amount: 5 g per portion.
Freezable.
ingrediants
210 g Whole lemons
75 g Caster sugar
110 g Ravifruit lemon purée
2 g Sosa Fruit pectin NH
5 g Caster sugar
Chopped fresh coriander to taste
preparation
Cut the lemons into quarters and scoop out the flesh. Cut the peel into 5-mm-thick cubes.
Place the flesh of the lemon (without seeds), the diced peel and sugar into a small saucepan then cook over a low heat until the peels are soft and transparent, taking care not to caramelise the sugar, adding some water if necessary.
Take off the heat then pour in the lemon juice, the second dose of sugar and pectin before bringing back to the boil.
Add the julienne-cut coriander and allow to form a gel at +4° C.
Break up the gelled structure with a whisk.
details
Store for up to 15 days at +4° C.
Recommended amount: 10 g per portion.
ingrediants
100 g UHT whole milk
6 g Sosa bovine gelatine powder
30 g Hydration water
550 g Valrhona fruity hazelnut 66% praline
350 g Elle&Vire Excellence 35% cream
preparation
In a small saucepan, heat the milk and add in the previously-hydrated gelatine.
Pour the hot liquid over the slightly-warmed praline then mix.
Add the very cold liquid cream and mix again.
Leave to set overnight at +4° C.
details
Store for up to 7 days at +4° C.
Recommended amount: 10 g per portion.
Freezable.
ingrediants
200 g Caster sugar
100 g Water
150 g Whole roasted Piedmont PGI hazelnuts
4 g Halen Môn salt
preparation
Mix the water and sugar in a saucepan. Bring the syrup to 118° C then add the hazelnuts, roasted and cooled prior.
Continue cooking over low heat until the sugar starts to crystallise around the hazelnuts. Add the flakes of salt then pour the coated hazelnuts onto a silicone mat.
Allow to cool.
details
Store for up to 7 days at +4° C.
Recommended amount: 2 pieces per portion.
Assembly and finishing
Arrange the almond cream in the cavity of the large almond round (LRSW027), add in whole hazelnuts and bake at 165° C for about 10 minutes.
Fill the cavity of the tartlet with the whole lemon marmalade.
Adorn with the creamy hazelnut 66% praline.
Decorate with the zest of untreated lemon, coated hazelnuts and fresh coriander leaves.