Passion Fruit Gelée, Hazelnut Sponge Cake and Hazelnut Ice Cream

Name: Passion Fruit Gelée, Hazelnut Sponge Cake and Hazelnut Ice Cream
Ingredients: 42 g (3 Tbsp) water; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 392 g (5¼ cups) roughly ground hazelnuts; 15 g (1 Tbsp) unsalted butter, softened; 308 g (1⅓ cups) heavy cream; 1,050 g (4⅓ cups) whole milk; 56 g (4 Tbsp) milk powder; 140 g (1 cup) atomized glucose; 6 g (2 tsp) ice cream stabilizer; 168 g (¾ cup) hazelnut paste; 126 g (½ cup and 1 Tbsp) toasted ground hazelnuts; 252 g (1 cup) egg whites; 168 g (¾ cup and 2 tsp) egg yolks; 38 g (⅓ cup) all-purpose flour; 56 g (2 ounces) Gianduja chocolate, melted; 170 g (¾ cup) passion fruit puree; 170 g (¾ cup) apricot puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Passion Fruit Gelée

392 g (1¾ cups) passion fruit puree
84 g (⅓

Method

Passion Fruit Gelée

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring puree, sugar and water to a boil in a small pot. Stir in gelatin to dissolve. Pour into desired tray and refrigerate until ready to use.

Caramelized Hazelnut Grains

Combine hazelnuts and sugar in a