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Cinnamon & hazelnut desert selection

Number of Portions
Cinnamon & hazelnut desert selection

Ingredients:

- For the Cinnamon Sponge:
- 100 grams self raising flour
- 100 grams butter (softened)
- 2 eggs (beaten)
- 50 grams golden caster sugar + 50g soft brown sugar
- 1 tsp Cinnamon Sticks powder
- 1 tbsp of good rum
- For the Chocolate Ice cream:
- 340 grams plain chocolate (chopped)
- 570 ml milk
- 1 egg
- 1 egg yolk
- 55 grams caster sugar
- 570 ml whipping cream
- 1 tsp vanilla essence
- For the Hazelnut Amaretti biscuit:
- 125 grams roasted peeled ground hazelnuts
- 125 grams caster sugar
- 2 egg whites (lightly whisked)
- 1/2 tsp vanilla essence
- 1/2 tsp Schwartz for Chef cinnamon powder
- 3 tbsp cocoa powder
- For the Crouquant, hazelnut sheets:
- 125 grams granulated sugar
- 100 grams liquid glucose
- 100 grams hazelnut (peeled & roasted)
- 2 tbsp water
- For the Coffee Gel:
- 100 ml good espresso coffee
- 25 grams sugar
- 5 grams ultratex
- For the Cinnamon and rum syrup:
- 100 ml water
- 50 grams sugar
- 50 ml rum
- 1 tsp Ground Cinnamon
- For the Praline cream chantilly:
- 200 ml double cream
- 1 tbsp icing sugar
- 1 tbsp praline paste

Method:

For the Sponge:

Cream the butter and sugars

For the Ice Cream:

Dissolve the chocolate in the milk over a low heat.

For the Hazelnut Amaretti biscuits:

Mix all the dry ingredients together

For the Crouquant, hazelnut sheets:

Boil sugar, glucose and water(175*C) to make a caramel

For the Coffee Gel:

Boil coffee and sugar , reduce by half to form a syrup

For the Cinnamon and rum syrup:

Place all the ingredients in a pan and reduce to a syrup.

For the Praline cream chantilly:

Whisk all the ingredients together to form stiff peaks and refrigerate.

To Serve:

Products used in this recipe: