Mango Noisette, Caramel-Hazelnut Ice Cream, Hazelnut Panna Cotta, Passion-Mango Crémeux, and Caramelized Hazelnut

Adapted by StarChefs.com
Yield: 6 servings

INGREDIENTS:

Caramel-Hazelnut Ice Cream
350 grams sugar
250 grams heavy cream
1 kilogram milk
25 grams sugar
6 grams PreGel Superneutro milk (ice cream stabilizer)
190 grams egg yolk
115 grams sugar
150 grams 5-Star Chef Pastry Select hazelnut Superior Paste
2.5 grams fleur de sel
PreGel 5-Star Chef Pastry Select chocolate hazelnut Crisp Filling
Hazelnut Panna Cotta
250 grams milk
3.5 sheets gelatin bloomed
50 grams 5-Star Chef Pastry Select hazelnut Superior Paste
50 grams sugar
250 grams whipped cream
Passion-Mango Crémeux
150 grams passion fruit purée
100 grams mango purée
250 grams eggs
75 grams egg yolk
200 grams sugar
5 grams gelatin bloomed
200 grams butter
Caramelized Hazelnuts
25 grams water
50 grams sugar
200 grams hazelnut
15 grams cocoa butter
To Assemble and Serve
flower petals
chocolate discs
chocolate tuile
gold leaf

METHOD:

For the Caramel-Hazelnut Ice Cream:

Make a dry caramel with the sugar. Deglaze with the cream. Warm the milk in a pot, then whisk in sugar and stabilizer. Add the egg yolks and bring to 85°C. Remove from the stove and blend in the hazelnut paste with a hand blender. Chill the ice cream base and process in a Bravo G-20 Batch Freezer according to the manufacturer’s instructions, fold in the crunch filling, and sprinkle with salt. Reserve in freezer.

For the Hazelnut Panna Cotta:

Combine the milk and sugar in a pot and gently warm. Add the gelatin and hazelnut paste and whisk to combine. Cool down over an ice bath. Fold the soft whipped cream and pour into molds. Place in the refrigerator to set.

For the Passion-Mango Crémeux:

Combine the passionfruit purée and mango purée in a pot, and warm gently. Whisk together the eggs, egg yolks, and sugar in a bowl. Temper the hot purée into the egg yolk mixture, then return to the heat and cook to 85°C. Add the gelatin and whisk to dissolve. Cool down to 40°C, blend in the butter, and reserve refrigerated.

For the Caramelized Hazelnuts:

Combine the water and sugar in a pot and bring to a boil. Add the hazelnuts and keep stirring until the sugar mixture caramelizes. Take off the heat, add the cocoa butter to coat, then pour onto a silicone baking sheet-lined tray, separating the hazelnuts. Cool.

To Assemble and Serve:

Unmold the Hazelnut Panna Cotta and roll in the Caramelized Hazelnuts so they adhere to the exterior. Cut out a 3-millimiter circle of the Passion-Mango Crémeux to match the circumference of the Hazelnut Panna Cotta. Plate the circle and top with the panna cotta. Plate a long strip of Passion-Mango Crémeux across the plate and garnish with the flower petals and chocolate disks. Top the panna cotta with the tuile and gold leaf. Scatter Caramelized Hazelnuts across the plate.