Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Chocolate - Hazelnut - Coffee
Falstaff presents a dessert creation from northern Italy: "Cioccolata - Nocciola - Caffè" by Massimo Alajmo.
Creative Concept: Florence Wibowo
Duration of preparation: 1.5 hours + 12 hours
For the hazelnut ice cream
| Ingredients (4 servings) | ||
|---|---|---|
| 12 | Egg yolk | |
| 600 | ml | Milk |
| 100 | g | Whipped cream |
| 30 | g | Milk powder |
| 50 | g | Invert sugar |
| 110 | g | Sugar |
| 22 | g | Dextrose |
| 7 | g | Stabilizer |
| 45 | g | Hazelnut paste "Etna" |
| 45 | g | Hazelnut paste "Tonda gentile" |
| Salt | ||
Preparation:
- Heat the egg yolk, milk and whipping cream to 40 °C. Stir in the milk powder, heat to 60 °C and mix in all the sugar and the stabilizer. Heat to 82 °C while stirring, remove from the heat immediately and pour through a fine sieve. Leave the mixture to mature overnight. Stir in the hazelnut paste and freeze in the ice cream maker.
For the chocolate waffles
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | ml | Orange juice |
| 15 | g | Wheat flour |
| 10 | g | Cocoa |
| 40 | g | Powdered sugar |
| 40 | g | Granulated sugar |
| 45 | g | Butter, melted |
Preparation:
- Mix all the ingredients until smooth and place in the fridge for 2 hours. Roll out, cut into rectangles and bake on a baking tray with a silicone mat or baking paper at 180 °C for 6 minutes. Leave to cool, cover and store in a dry place.
For the caramel hazelnuts
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | g | Water |
| 50 | g | Sugar |
| 40 | g | Hazelnuts |
Preparation:
- Bring the water and sugar to the boil and simmer at 114 °C. Add the hazelnuts and leave to infuse overnight. Remove from the syrup. Set some aside as garnish, chop the remaining nuts.
For the hot chocolate foam
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | ml | Whipped cream |
| 110 | g | Milk couverture |
| 60 | g | Bitter couverture |
Preparation:
- Bring the whipped cream to the boil and pour over the chopped couverture. Stir until smooth and pour through a sieve into a cream siphon bottle. Close tightly and pressurize with two cream cartridges (nitrogen).
For the completion
| Ingredients (4 servings) | ||
|---|---|---|
| Bitter couverture, melted | ||
| Fleur de Sel | ||
| Sarawak pepper, crushed | ||
| Espresso | ||
- Heat the siphon bottle to 60 °C in a water bath.
- Arrange the chocolate wafers on a large plate with a little melted chocolate and the caramelized hazelnuts.
- Arrange two scoops of ice cream in a cup with the chopped hazelnuts and pieces of chocolate wafer.
- At the last moment before serving, drizzle the warm hot chocolate foam over the ice cream in the cup and sprinkle with a pinch of salt and pepper.
Tip:
The Falstaff wine recommendation
Winery Cantina Privata Boscaini
Mezzanella Reciote Amandorlato 2015
A Recioto cru that is characterized by its particular complexity and characteristic almond aftertaste. The first impression in the mouth is sweet and luscious. Then an almost imperious, dry and complete impression.
masi.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
