HAZELNUT AND LEMON RING
Lemon and hazelnut single-serving dessert
Difficulty level
Lemon and hazelnut single-serving dessert
Ingredients
| IRCA GENOISE | g 400 |
| eggs | g 400 |
Preparation
Mix all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes
Ingredients
| water | g 500 |
| liquid cream 35% fat | g 100 |
| TOP CREAM | g 200 |
| CREMIRCA LIMONE | g 800 |
Preparation
Mix water, cream and TOP CREAM.
Let the mixture rest for 3 minutes, then add CREMIRCA LIMONE mixing well with a whisk
Ingredients
| egg yolk | g 320 |
| eggs | g 210 |
| caster sugar | g 320 |
| water - (1) | g 90 |
| LILLY NEUTRO | g 275 |
| water - (2) | g 275 |
| SINFONIA NOCCIOLATO BIANCO | g 445 |
| JOYPASTE NOCCIOLA PIEMONTE | g 225 |
| liquid cream 35% fat - semi-whipped | g 1065 |
Preparation
Combine sugar and water (1) and bring it to 121°C. Meanwhile mix in a planetary mixer with whisk the yolks and the whole eggs.
Mix the two mixture obtaining a pâte à bombe.
When it's still warm add the LILLY NEUTRO previously hydrated with the water (2).
Semi-whip the cream.
Melt SINFONIA NOCCIOLATO BIANCO with JOYPASTE NOCCIOLA PIEMONTE then add 1/2 of half-whipped cream and mix.
Add the pâte à bombe and then the remaining semi-whipped cream mixing gently.
Ingredients
| CREMIRCA LIMONE | g 200 |
| MIRROR NEUTRAL | g 50 |
Preparation
Mix all the ingredients together.
Place a disc of bisquit on the bottom of the DOBLA RINGS FINE STRIPE WHITE/DARK.
Half-fill it with lemon cream.
Fill the second half of the ring with halzelnut mousse.
Place the single portion in the freezer.
Cover the surface of the single-portion with lemon glaze, decorate with DOBLA MERENGUE and a lemon wedge.
