Bergamot Cream with Soft Caramel

για 4-6 άτομα

Dacquoise

200 gr roasted hazelnuts in small pieces
250 gr sugar
80 gr flour
250 gr egg whites
200 gr icing sugar

Mix and sieve the icing sugar and the flour. Pour this powdered mix over the egg whites, previously whipped together with the sugar. Spread the mix in to a baking tray with a baking paper 2 cm thick and bake at 180°C, 16 min with closed ventilation and another 8 min with ventilation open. Let it cool down and with a ring 5 cm in diameter, cut 2 pieces.

Tea Caramel

300 gr sugar
50 gr glucose
75 gr butter
200 gr cream
30 gr tea

Caramelize the sugar. Combine cream and glucose and bring to a boil. Stir the tea and allow to infuse for 20 min. Strain and adjust the liquid lost after infusing. Bring to a boil again. we caramelize the sugar. When the caramel is ready, add the tea mix slowly until the cream is obtained. When at 40°C, we add the butter and proceed with a hand blender to ensure the correct emulsion. Allow to cool down and fill up the dacquoise (not too much) creating a sandwich with the 2 pieces of dacquoise and the caramel in the middle.

Caramelized Hazelnuts (Nougatine)

125 gr sugar
125 gr glucose
75 gr hazelnuts

Make a caramel with light brown color with the glucose and the sugar. Add the roasted nuts, mix for a minute and pour into a silicone mat. Allow to cool. Crush in a food processor to a crumble powder.

Tea Whipped Ganache with Bergamot

100 gr cream
65 gr bergamot puree
1 bergamot zest
1 tea bag
30 gr glucose
30 gr inverted sugar (or honey)
125 gr white chocolate
3 gr gelatins
250 gr cream

Heat the smaller portion of cream and the bergamot. Infuse the bergamot zest and tea for 20 min. Sieve through a chinois and rectify the creams weight. Warm the cream again with the glucose and inverted sugar and slowly pour the hot mix over the melted white chocolate. Immediately mix using a hand mixer to succeed a perfect emulsion. When in 40°C, we add the larger portion of the cream and mix again with the hand mixer. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to fill up the molds.

Chocolate Glaze

200 gr white chocolate
5 gr vegetable oil
5 gr cocoa butter

Melt the chocolate and add the vegetable oil and the melted cocoa butter. Mix well, and keep the mix to 40°C.

Assembly

Fill the molds with the tea cream and sprinkle with the caramelized hazelnuts. Close the silicon forms with the double dacquoise sponge and freeze. We spray with the cocoa butter and the chocolate. Transfer to a plate and decorate with bergamot zest and caramelized hazelnuts.

Photo Credit: Anastasia Loukrezi