Taste of Italy Recipe | Food Network UK
This mouth-watering recipe is ready in just 3 hours and 45 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Stand mixer
- Food processor
- Ice cream maker
- Immersion blender
- Silicone baking mat
- Metal cake ring
- Double boiler
- Cake comb
- Wooden dowel
- Spray gun
- Pastry brush
- Microplane
- Fine-mesh sieve
- Sifter
- Ice cream scoop
- Oven
- Freezer
- Microwave
- Stove
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Measuring cup
- Spoon
- Plate
Ingredients
- About 4 ounces butter
- 1/2 orange, zested
- About 6 ounces sugar
- About 3 1/2 ounces ground toasted hazelnuts
- 2 large yolks, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- About 11 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons melted butter
- 1 liter milk
- 1 liter cream
- About 3 1/2 ounces glucose
- 30 egg yolks
- 1 pound light brown sugar
- 1 piece vanilla bean
- 1 jar nutella
- About 44 ounces milk
- About 17 to 18 ounces heavy cream
- About 8 ounces sugar
- 1/4-ounce ice cream stabilizer
- About 8 ounces glucose powder
- About 4 1/2 ounces dry milk
- About 8 ounces whole eggs
- About 1 3/4 ounces trimolene
- About 8 1/2 ounces extra-virgin olive oil
- About 17 to 18 ounces cocoa butter
- About 17 to 18 ounces 50 percent Michel Clizuel chocolate
- Pinch salt
- About 13 ounces water
- About 8 1/2 ounces sugar
- About 2 1/2 ounces glucose
- About 5 1/2 ounce cocoa powder
- About 14 ounces heavy cream
- About 8 1/2 ounces 72 percent Michel Clizuel chocolate
- About 53 ounces sugar
- About 26 ounces water
- About 8 1/2 ounces blanched kalamata olives
- About 47 ounces milk
- 1/2 teaspoon vanilla extract
- About 2 ounces sugar
- 3 lecithin capsules
- About 13 ounces white chocolate Valhrona (35 percent)
- About 17 to 18 ounces tempered 64 percent Valhrona chocolate
- Gold leaf
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