The Forest

Created by:
Difficult
SERVERS
0%

PREP TIME

min

0%

COOK TIME

min

0%

TOTAL TIME

Ingredients

For the pine nuts ice cream:

For the banana ice cream:

For the toffe sauce:

For the dehydrated hazelnut biscuit:

For the crunchy hazelnut:

For the creamy yogurt and white chocolate:

For the raspberry gelee:

Method

  1. Frosted hazelnut: 

    1) Moisturize the jelly sheets. 

    2) Blend all the ingredients and heat them at 60º C. 

    3) Emulsify and put aside. 

     

    Pine nuts ice cream: 

    1) Blend all the ingredients with pasteurization at 85º C. 

     

    Banana ice cream: 

    1) Blend all the ingredients with pasteurization at 85º C. 

     

    Toffe sauce: 

    1) Caramelize the sucrose. 

    2) Add butter until hazelnut’s point is reached. 

    3) Add a pinch of salt. 

    4) Lessen it until the right texture is reached. 

     

    Dehydrated hazelnut biscuit: 

    1) Blend all the ingredients. 

    2) Put everything into a siphon charging N20. 

    3) Bake it in the microwave. 

    4) Put it in the dehydration machine for 4 hours. 

     

    Crunchy hazelnut: 

    1) Blend all the ingredients with the milk coating. 

    2) Stretch with a roller. 

     

    Creamy yogurt and white chocolate: 

    1) Blend all the ingredients (except for the yogurt) and heat them at 60º C. 

    2) Add the yogurt. 

     

    Raspberry gelee: 

    1) Beat and emulsify all the ingredients.

Ingredients

For the pine nuts ice cream:

For the banana ice cream:

For the toffe sauce:

For the dehydrated hazelnut biscuit:

For the crunchy hazelnut:

For the creamy yogurt and white chocolate:

For the raspberry gelee:

Method

  1. Frosted hazelnut: 

    1) Moisturize the jelly sheets. 

    2) Blend all the ingredients and heat them at 60º C. 

    3) Emulsify and put aside. 

     

    Pine nuts ice cream: 

    1) Blend all the ingredients with pasteurization at 85º C. 

     

    Banana ice cream: 

    1) Blend all the ingredients with pasteurization at 85º C. 

     

    Toffe sauce: 

    1) Caramelize the sucrose. 

    2) Add butter until hazelnut’s point is reached. 

    3) Add a pinch of salt. 

    4) Lessen it until the right texture is reached. 

     

    Dehydrated hazelnut biscuit: 

    1) Blend all the ingredients. 

    2) Put everything into a siphon charging N20. 

    3) Bake it in the microwave. 

    4) Put it in the dehydration machine for 4 hours. 

     

    Crunchy hazelnut: 

    1) Blend all the ingredients with the milk coating. 

    2) Stretch with a roller. 

     

    Creamy yogurt and white chocolate: 

    1) Blend all the ingredients (except for the yogurt) and heat them at 60º C. 

    2) Add the yogurt. 

     

    Raspberry gelee: 

    1) Beat and emulsify all the ingredients.

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