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.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
