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HAZELNUT AND LEMON RING

Lemon and hazelnut single-serving dessert

Difficulty level

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.

Preparation

Mix all the ingredients together.

Final composition

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.

Oriol Portabella
Oriol Portabella

Pastry Chef

Recipe created for you by Oriol Portabella