Roasted Hazelnut Mousse Recipe
Hazelnut Dacquoise, Burnt Orange Ice Cream and Caramelized Confit Pears
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hazelnut Dacquoise
Burnt Orange Ice Cream
Caramelized Confit Pears
Method
Hazelnut Dacquoise
- 1
Prepare the Dacquoise
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. In a bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Gently fold in ground hazelnuts, powdered sugar, and flour. Spread the mixture evenly on the prepared baking sheet and bake for 25-30 minutes until golden. Let cool.
Burnt Orange Ice Cream
- 2
Make the Ice Cream Base
In a saucepan, combine heavy cream, milk, and sugar. Heat until sugar dissolves. In another bowl, whisk egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly. Pour back into the saucepan and cook until thickened (about 80°C or 175°F). Remove from heat, stir in orange zest, burnt orange juice, and vanilla extract. Chill the mixture, then churn in an ice cream maker according to manufacturer's instructions.
Caramelized Confit Pears
- 3
Assembly
- 4
Assemble the Dish
Cut the cooled Dacquoise into squares. Serve each square topped with a scoop of burnt orange ice cream and a spoonful of caramelized confit pears.
