Avelaka
As needed Roasted Piedmont hazelnuts (PGI) As needed ILLANKA 63% One day in advance: Make the hazelnut milk ice cream, put it in a Pacojet bowl and fr
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Cooking tools:
- Kitchen scale
- Immersion blender
- Blender
- Ice cream maker
- Freezer bowl
- Hand mixer
- Heat gun
- Instant-read thermometer
- Cake ring
- Rolling pin
- Cookie cutter
- Acetate sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Baking sheet
- Plate
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 370g UHT whole milk
- 120g Sugar
- 110g Heavy cream 36%
- 60g Egg yolks
- 3g Organic Procrema 5 Hot ice cream stabilizer
- 1g Natur Emul
- 15g Sugar
- 45g Pure Piedmont hazelnut paste (PGI, medium)
- 20g Sugar
- 3g Pectine NH
- 180g 100% lime purée
- 35g Sugar
- 3g Organic Madagascan vanilla bean paste
- 375g All-purpose flour
- 50g Piedmont hazelnut flour (PGI)
- 145g Confectioner’s sugar
- 5g Salt
- 190g European-style butter
- 80g Whole eggs
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 295g UHT whole milk
- 295g Heavy cream 36%
- 470g Egg whites
- 140g Sugar
- 720g ILLANKA 63%
- As needed Roasted Piedmont hazelnuts (PGI)
- As needed ILLANKA 63%
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