Hazelnut and lemon biscuit
For the glaze
Vanilla Namelaka
Mousse alle nocciole
Hazelnut and lemon biscuit
In the planetary mixer, whip the egg whites with invert sugar into a meringue. Gently add all the sifted powders with the spatula. Spread onto a 40cm x 30cm mat. Bake in a fan oven at 170°C for about 15 minutes. Put aside for assembly. Cut the biscuit to 3 cm in diameter.For the glaze
Bring the water, sugar and glucose to the boil. Pour over the condensed milk, gelatine and chocolate. Mix and refrigerate overnight. Use at around 25°C.Vanilla Namelaka
Melt the chocolate. Heat the milk, vanilla seeds and glucose to 100ºC. Add the already dissolved gelatine and mix with the first mixture. Mix with a blender and add the 254g of cold cream. Cover with cling film and put in the fridge.Hazelnut mousse
In a saucepan, boil the milk. Pour over the praline and hazelnut paste. Add the already melted gelatine and mix. Cool to 32°C. Add the whipped cream. Put in a pastry bag.Assembly
Spread a thin layer of Pralin delicrisp classic IRCA (200 g) on the hazelnut biscuit. Turn it over and put Cesarin Profumi d'Italia Late Mandarin of Ciaculli on the biscuit (200g). Store in the freezer and then cut discs of 3cm in diameter. Put the hazelnut mousse in the moulds. Add 3g of praline. Garnish again and finish with the biscuit. Smooth and freeze. Pour the vanilla namelaka into the flower pot. Decorate with orange cubes, watercress leaves and Dobla Crispies