Gold, hazelnut coffee | Luigi Salomone

Ingredients for 4 people

For the semifreddo

• 150 g sugar
• 60 g water
• 230 g of egg yolk
• 30 g of hazelnut paste
• 400 g of semi-whipped cream
• 100 g hazelnuts

Procedure

Create a pâte à bombe with the sugar, water and yolk. Top with the hazelnut cream and semi-whipped cream. Place in molds and freeze. Meanwhile, toast the hazelnuts.

For the salted caramel

• 200 g sugar
• 100 g glucose
• 100 g butter
• 350 g of cream

Procedure

Caramelise glucose and sugar, then add the cream and caramelize again at 45° C

adding the butter and salt.

For the hazelnut coffee served hot

• 100 g of coffee
• 30 g of hazelnut paste
• 20 g sugar

Procedure

Emulsify everything and serve hot.

Dish composition

• Cocoa butter to taste
• Chocolate to taste
• Gold dust to taste.

Procedure

Drizzle the semifreddo with cocoa butter and chocolate, helping yourself with a pastry airbrush. Top with the caramel, toasted hazelnuts and gold dust.

Photo credits Alessandra Farinelli