• cream 900 g
  • sugar 165 g
  • egg yolks 230 g
  • hazelnut paste 215 g
  • gelatine sheets 10 g
  • edible gold powder q.s.
  • orange liqueur q.s.
  • dark chocolate 200 g
  • cocoa butter 80 g


Heat the cream, mix the sugar with the egg yolks, pour on the cream and return the mixture to the heat, cook until the temperature reaches 80 degrees.

Remove from the heat, add the gelatine sheets previously soaked in water.

Add the hazelnut paste and blend with an immersion blender until blended well.

Pour into a mould and blast chill or – at home – place in the freezer until it is set.

Remove from the mould and glaze making a velvet effect or dip in a mixture of melted dark chocolate and cocoa butter.

Refrigerate until it completely cool.

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