Nut Luxury

Nut luxury

Nut Luxury monoportions is an elegant and refined proposition for special occasions. The original shape, dark chocolate, light mousse, hazelnuts, and gold color create a sophisticated look. The dessert is decorated with chocolate Dubai triangles with a shiny, golden print reminiscent of the wealth and modern style of extraordinary Dubai architecture.

RecipePhoto

Used products and decorations

Dubai
Dubai
Code 33739
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Recipe

Passion fruit caramel
Ingredients:
350 gSugar
200 gPassion fruit puree
350 gCoconut milk
20 gGelatine
100 gWater
100 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
150 gButter
5 gConcentrated passion fruit paste
Preparation:

Soak gelatine in cold water. Heat the passion fruit puree with coconut milk. Prepare a dry caramel with sugar and pour over the warm puree. Heat it up again to 103°C. Add soaked gelatine and mix well. After cooling down to 45°C add the passion fruit paste, chocolate and butter. Emulsify the mixture, pour it into the moulds and freeze.

Hazelnut – almond mousse
Ingredients:
180 gCream 32% fat
10 gGelatine
50 gWater
150 gBarima Artisanal Milk Chocolate 34% (code CHL35XXC3)
50 gBarima Artisanal Roasted Hazelnut paste 100% (code ( 3310)
150 gBarima Artisanal Roasted Almond paste 60% (code 6136)
360 gWhipped cream 32% fat
Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine and it pour over chocolate, adding almond and hazelnut pastes. Cool it down to 30°C, add whipped cream and mix well. Pour the mousse into a silicone moulds (half capacity), insert frozen passion fruit caramel and then add the rest of the mousse. Freeze.

Chocolate coating
Ingredients:
200 gBarima Artisanal Dark chocolate 56% (code CHN56XX3)
150 gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)
100 gVegetable oil
50 gBarima Artisanal Almond crocant 50% (code 6147)
Preparation:

Melt the chocolate. Add vegetable oil and crocant and mix thoroughly. Dip the frozen desserts in the chocolate coating.

Hazelnut cream for decoration
Ingredients:
250 gCream 35% fat (1)
60 gSugar
8 gGelatine
40 gWater
250 gMascarpone
100 gBarima Artisanal Dark chocolate 56% (code CHN56XX3)
50 gBarima Artisanal Roasted hazelnut paste 100% (code 3310)
400 gCream 35% fat (2) - cold
Preparation:

Soak gelatine in cold water. Boil the cream (1) with the sugar, add soaked gelatine and it pour onto the mascarpone with hazelnut paste and pour over the chocolate. Stir until all the ingredients melts. Finally combine it with the cold cream (2) and set aside in the fridge. Whip the cold cream with a mixer on medium speed.

Decoration

Decorate with Barbara Decor chocolate decorations:

Dubai (code 33739)

scheme

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