Lemon Lavender Hazelnut Verrine
Part 1: Terra Rossa Mousse:
Ingredients
Method- 4g gelatin
- 20g water
- 454g heavy cream
- 85g granulated sugar
- 1g salt
- 50g deZaan Terra Rossa Cocoa Powder
- 5g vanilla paste
- Bloom the gelatin in the 20g of water. Set aside.
- In a pot, combine half of the heavy cream, sugar, salt, Terra Rossa and vanilla 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: Lemon Curd:
Ingredients
Method- 227g eggs
- 227g confectioner’s sugar
- 25g all purpose flour
- 114g lemon juice
- 1g lemon zest
- 85g butter
- 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: Hazelnut Praline:
Ingredients
Method- 226g roasted hazelnuts
- 113g caramelized sugar
- 1g sea salt
- 4g vanilla paste
- Combine all of the ingredients in a blender. Blend until smooth. Scrape the sides a few times to ensure even blending.
Part 4: Lavender Tea Gel:
Ingredients
Method- 25g gelatin
- 125g water
- 525g water
- 24g lavender earl grey tea
- 175g granulated sugar
- 0.1g gold leaf – 2 sheets
- 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:
Ingredients
Method- Lemon Curd
- Hazelnut Praline
- Terra Rossa Mousse
- Lavender Tea Gel
- Roasted Hazelnuts
- Mini Macarons (Optional)
- 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.
