Mignon hazelnuts and citrus fruits


Hazelnut and lemon biscuit

  • 127 g Egg whites
  • 90 g Zucchero invertito IRCA (invert sugar)
  • 30 g Icing sugar
  • 90 g Farina di nocciola IRCA (hazelnut flour)
  • 30 g Cesarin HG Fruit Granules - Lemon
  • 33 g Flour  

For the glaze

  • 150 g Water

  • 300 g Granulated sugar

  • 300 g Sciroppo di glucosio IRCA
 (Gluxose syrup)
  • 200 g Unsweetened condensed milk
  • 140 g Gelatin mass
  • 300 g Copertura Sinfonia Gianduia fondente IRCA (dark gianduia)

Vanilla Namelaka

  • 126 g Whole milk
  • 2 vanilla pods
  • 5 g Sciroppo di glucosio IRCA (glucose syrup)
  • 14 g Gelatin mass
  • 220 g Sinfonia cioccolato bianco IRCA (white chocolate)
  • 254 g Fluid cream 35% MG

Mousse alle nocciole

  • 112 g Semi-skimmed milk
  • 112 g Praline noisette IRCA (noisette pralines)
  • 55 g di Joypaste nocciola piemonte IRCA (Piedmont hazelnut paste)
  • 102 g of Gelatin Mass
  • 420 g of whipped cream 35%MG



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.


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

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