Hazelnut Purée

• 10 g (⅓ oz) titanium-strength leaf gelatine
• 200 g (7

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 s