Hazelnut Purée

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 10 g ( oz) titanium-strength leaf gelatine
  • 200 g (7 oz) isomalt*
  • 120 g ( oz) caster (superfine) sugar
  • 50 g ( oz) liquid glucose
  • 200 ml (7 fl oz) water
  • 400 ml (14 fl oz) Uncle Joe’s cold-pressed hazelnut oil, at room temperature
  • pinch of table salt


Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.

In a medium saucepan, combine the isomalt, sugar, glucose and water over medium heat and stir occasionally until the isomalt has dissolved. Pour the syrup into a jug.

Insert a hand-held stick blender into the syrup but ensure there is no air trapped underneath the blades by tilting the stick blender to the side to release any air — you don’t want to draw any air into the syrup and create bubbles. Return the stick blender to an upright position with the blades firmly on the base of the jug. While blending on the slowest setting — this will help prevent the syrup ‘whirlpooling’ and drawing in air — add the hazelnut oil very slowly, a little bit at a time until completely emulsified. Season with salt and gently stir in the gelatine until completely dissolved. Transfer to a bowl set over an ice bath and gently stir with a spatula until very thick, glossy and smooth. Pour into an airtight container and refrigerate until needed.