Hazelnut Mousse with pistachio cream, green herb jelly, jaconde sponge, green bubble chocolate and almond ice cream.

If you're looking for inspiration to turn up the heat, why not try your hand at this delicious recipe.


Chef: Stefan Hogan
Serves 6

Hazelnut Mousse

Ingredients 

70ml Milk
200g Cream
100g Milk Chocolate
100g Praline
1 Gelatine leaf

Whip the cream. Heat the milk and make a ganache. Add the gelatine and the praline. Fold. 

Pistachio Cream 

250g Cream40g Pistachio di Bronte1g Pod Vanilla20g Sugar50g Yolk1 Gelatine leaf

Heat the cream, vanilla and sugar. Pour half the mixture onto the egg yolks, mix and pour back into the pan having the rest of the mixture. Heat to 85 ̊C and strain. Add the gelatine and mix with a hand blender. Blend the pistachio to a paste and add to cream.

Green Herb Jelly 

104ml water
200ml lemon juice
210g sugar
5g pectin yellow
1g gelatine powder
4ml water
24g fresh basil
20g fresh mint
18g fresh coriander

Hydrate the gelatine in the 4ml water. Mix the sugar with the pectin. Heat the water with the lemon juice and add the pectin and sugar mix. Cook to 106  ̊C and add the gelatine. Cool to 35  ̊C, mix the herbs to a paste and gradually add the jelly prepared. 

Jaconde Sponge

800g almond powder
8g invert sugar
72g icing sugar
24g eggs
16g butter
60g egg whites
12g sugar
24g flour
2 pcs lemon zest

Mix the almond powder, icing sugar, lemon zest and invert sugar. Slowly, add the eggs and whip. Whip the egg whites with sugar. Melt the butter and let it cool.  Mix a part of the almond mixture with part of the whipped egg whites. Mix the butter with this mixture and set aside. Mix the rest of the almond mixture with the rest of the whipped eggs. Fold the two mixtures together and add the flour. Spread on a baking sheet and bake for 5-7 minutes at 210  ̊C.

Green Bubble Chocolate

225g tempered white chocolate
Green and yellow colouring as needed
18g oil

Mix all the ingredients, place in the siphon bottle and add 2 chargers. Pour the chocolate in a container and let it crystalize under void.

Almond Ice Cream

40g flaked almonds
3g sea salt flakes
150ml full-fat milk
150g double cream
1 vanilla pod, split and seeds scraped out
50g caster sugar
2 free-range egg yolks

Preheat the oven to 200°C/180°C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool.

Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat.

Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat.

Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely.

Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid.

Take out of the freezer 5 minutes before serving.

Mounting the dessert

Pour the pistachio cream into a 6cm wide ring, place in freezer. Once set remove from the freezer and pour a thin layer of herb jelly onto the pistachio cream, place a disc of jaconde and place in freezer.

Into a silicon mould, pour the hazelnut mousse, place the pistachio and herb jelly insert. Cover with mousse.

Once ready to plate remove the mousse from the mould and spray with the white and green cocoa butter spray.

Place mousse onto plate, dot with herb jelly place a scoop of almond ice cream and garnish with a piece of chocolate bubble.

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