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Dezaan Lemon Lavender Verrine HERO CROP
Part 1: Terra Rossa Mousse:
  • 4g gelatin
  • 20g water
  • 454g heavy cream
  • 85g granulated sugar
  • 1g salt
  • 50g deZaan Terra Rossa Cocoa Powder
  • 5g vanilla paste
  1. Bloom the gelatin in the 20g of water. Set aside.
  2. 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.
  3. Melt in the bloomed gelatin.
  4. Strain into the remaining heavy cream. Allow the mixture to cool and set up.
  5. Once set, transfer to the bowl of a stand mixer and whisk until soft peaks.
Part 2: Lemon Curd:
  • 227g eggs
  • 227g confectioner’s sugar
  • 25g all purpose flour
  • 114g lemon juice
  • 1g lemon zest
  • 85g butter
  1. In a bowl, sift the confectioner’s sugar and flour. Combine it with the eggs, salt, lemon juice and lemon zest.
  2. Place the bowl over a double boiler and cook to 85°C/185°F while constantly stirring.
  3. Off the heat, whisk in the butter.
  4. Strain the curd and chill with plastic wrap directly on top.
Part 3: Hazelnut Praline:
  • 226g roasted hazelnuts
  • 113g caramelized sugar
  • 1g sea salt
  • 4g vanilla paste
  1. 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:
  • 25g gelatin
  • 125g water
  • 525g water
  • 24g lavender earl grey tea
  • 175g granulated sugar
  • 0.1g gold leaf – 2 sheets
  1. Bloom the gelatin in 125g water.
  2. Heat the 525g water with the sugar to a boil. Melt in the bloomed gelatin
  3. Pour over the tea and allow to steep for 5 minutes.
  4. Strain and mix in the gold leaf.
  5. Set into a quarter sheet tray and chill.
  6. Once set, cut into 0.6cm/ ¼ in cubes.
Part 5: Assembly:
  • Lemon Curd
  • Hazelnut Praline
  • Terra Rossa Mousse
  • Lavender Tea Gel
  • Roasted Hazelnuts
  • Mini Macarons (Optional)
  1. In a 57g/2oz glass, begin by layering 10g lemon curd, followed by 8g hazelnut praline and 28g Terra Rossa Mousse.
  2. Top with 5g lavender tea gel and a few pieces of roasted hazelnuts. Sprinkle with a few sprigs of dried or fresh lavender.


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