Gianduja Cremieux Recipe
Served with chocolate and hazelnut soil and banana jam, mixed with Genovese basil and lychee sorbet.
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Ingredients
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Genovese Basil and Lychee Sorbet
Method
Preparation
Make Gianduja Cremieux
In a saucepan, heat the heavy cream until just boiling. Remove from heat and add the milk chocolate and hazelnut paste. Stir until melted and smooth. Soak the gelatin sheets in cold water until soft, then add to the chocolate mixture. Mix well and pour into molds. Refrigerate for at least 4 hours until set.
Prepare Chocolate and Hazelnut Soil
Preheat the oven to 160°C (320°F). Mix the finely chopped hazelnuts, cocoa powder, granulated sugar, and melted butter in a bowl. Spread the mixture on a baking sheet and bake for 10-15 minutes or until crispy. Let cool and break into small pieces.
Prepare Lychee Sorbet
Blend lychee, sugar, and lemon juice until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Stir in chopped Genovese basil before serving. Freeze until firm.