Frozen Praline Parfait with Hazelnut-Mascarpone Gâeau

Ingredients

Components

  • 500 g / 1 lb 1.64 oz Praline Parfait
  • 300 g / 10.58 oz Chocolate Shell, melted
  • 50 g / 1.76 oz chopped toasted hazelnuts
  • 10 slices Hazelnut-Mascarpone Gâteau
  • 5 g / .18 oz Maldon sea salt

Method

Assembly

  1. Transfer to a piping bag and portion into a 2.5-cm / 1-in diameter demi-sphere fleximold mat, smoothing out the top with an offset spatula. The molds should have at least 20 demi-spheres. Place in the freezer to harden.
  2. Once hardened, fuse 2 sorbet demi-spheres together by rubbing the edges where they touch with your gloved hands. Return to the freezer.
  3. Once hardened, insert a toothpick into each sphere. Dip each sphere separately into the melted chocolate shell. Keep inverted until all the excess chocolate has dripped off.
  4. Insert the toothpick into a Styrofoam base to hold the spheres up while the chocolate sets.
  5. Before the chocolate shell sets, sprinkle a small pinch of toasted hazelnuts on the chocolate.
  6. Once the chocolate has set, remove the toothpick from the spheres and reserve them frozen, with the hazelnuts facing up.
  7. Place a slice of the cake on the desired plate.
  8. Sprinkle a pinch of Maldon sea salt on top of the cake.
  9. Place a sphere next to the cake, with the hazelnuts facing up.
  10. Temper the entire dessert for 4 to 5 minutes before serving.

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