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–+ servings
deZaan Lemon Lavender Hazelnut Verrine
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deZaan Lemon Lavender Hazelnut Verrine

Terra Rossa Mousse with layers of Lemon Curd, Hazelnut Praline and Lavender Tea Gel
Course: Dessert
Cuisine: French
Servings: 25 people

Equipment

  • Stand mixer
  • whisk
  • double boiler
  • strainer
  • blender
  • Quarter Sheet Tray

Ingredients

Part 1: Terra Rossa Mousse

Part 2: Lemon Curd

  • 227 g Eggs
  • 227 g Confectioner's sugar
  • 25 g All purpose flour
  • 114 g Lemon juice
  • 1 g Lemon zest
  • 85 g Butter

Part 3: Hazelnut Praline

  • 226 g Roasted hazelnuts
  • 113 g Caramelized sugar
  • 1 g Sea salt
  • 4 g Vanilla paste

Part 4: Lavender tea gel

  • 25 g Gelatin
  • 125 g Water
  • 525 g Water
  • 24 g Lavender earl grey tea
  • 175 g Granulated sugar
  • 0.1 g Gold leaf – 2 sheets

Part 5: Assembly

  • 10 g Lemon curd
  • 8 g Hazelnut praline
  • 28 g Terra Rossa mousse
  • 5 g Lavender tea gel
  • Roasted hazelnuts
  • Mini macarons ( optional )

Instructions

Part 1: Method

  • Bloom the gelatin in the 20g of water. Set aside.
  • In a pot, combine half of the heavy cream, sugar, salt, Terra Rossa and vanilla paste. Whisk and cook on medium heat to bring to a simmer.
  • Melt in the bloomed gelatin.
  • Strain into the remaining heavy cream. Allow the mixture to cool and set up.
  • Once set, transfer to the bowl of a stand mixer and whisk until soft peaks.

Part 2: Method

  • In a bowl, sift the confectioner’s sugar and flour. Combine it with the eggs, salt, lemon juice and lemon zest.
  • Place the bowl over a double boiler and cook to 85°C/185°F while constantly stirring.
  • Off the heat, whisk in the butter.
  • Strain the curd and chill with plastic wrap directly on top.

Part 3: Method

  • Combine all of the ingredients in a blender. Blend until smooth. Scrape the sides a few times to ensure even blending.

Part 4: Method

  • Bloom the gelatin in 125g water.
  • Heat the 525g water with the sugar to a boil. Melt in the bloomed gelatin.
  • Pour over the tea and allow to steep for 5 minutes.
  • Strain and mix in the gold leaf.
  • Set into a quarter sheet tray and chill.
  • Once set, cut into 0.6cm/ ¼ in cubes.

Part 5: Assembly

  • In a 57g/2oz glass, begin by layering 10g lemon curd, followed by 8g hazelnut praline and 28g Terra Rossa Mousse.
  • Top with 5g lavender tea gel and a few pieces of roasted hazelnuts. Sprinkle with a few sprigs of dried or fresh lavender.