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