Indulgent Hazelnut and Cocoa Entremet by Sosa

Looking to create a dessert showstopper for your guests? Try this Sosa recipe for Indulgent Hazelnut and Cocoa Entremet by Sosa which includes rich yet light hazelnut mousse, cream and financier.

Ingredients

Hazelnut and Cocoa Entremet

• 180g Hazelnut mousse
• 80g Cocoa glaze
• 120g Hazelnut creamy
• 120g Hazelnut financier
• 30 Roasted hazelnuts
• For 1 unit Total 530g

Hazelnut Mousse

• 185g Hazelnut pure paste
• 140g Water (1)
• 160g Water (2)
• 40g Inulin cold
• 14g Albuwhip
• 1g Salt
• 180g Sugar
• 78g Gelatine mass
• 12g Natur Emul
• 270g Cream 35%
• For 1 kg Total 1080g

Gelatine Mass

• 100g Beef gelatine powder
• 500g Water

For 600g Total 600g

Cocoa Glaze

• 300g Water
• 220g Cream 35%
• 350g Sugar
• 120g Black cocoa 12%
• 15g Pectin Nappage X58

For 900g Total 1005g

Hazelnut Creamy

• 150g Milk
• 150g Cream 35%
• 70g Hazelnut pure paste
• 6.5g Pectin Nappage X58
• 85g Sugar

For 450g Total 461.50g

Instructions

Hazelnut and Cocoa Entremet

1. Fill a 14 cm circular mould with the mousse and insert the hazelnut creamy. Place a 12 cm disc financier on it and freeze. Remove from the mould and glaze.
2. Decorate with hazelnut halves and hazelnut skin on the top, in a random way.

Hazelnut Mousse

1. Dissolve the Natur Emul in the pure paste. Heat the water (1) up to 70 °C and add the gelatine mass and salt. Add this base in to the nut paste and emulsify.
2. Mix the water (2) with the Albuwhip. Start whipping it and add the sugar and inulin little by little. Keep on stirring until the meringue is smooth. Add the meringue delicately to the previous nut emulsion when it is at 40 °C.
3. Add the semi-whipped cream with little by little and stir well.

Gelatine Mass

1. Mix the cold water with the gelatine and let set in the fridge.
2. Cocoa Glaze Heat the cream and the water up to 40 °C. Aside mix the sugar and the pectin and pour to the first elaboration in a rain way. Stir well during the process in order to dilute properly. Bring to boil for 4 minutes.
3. Add the cocoa powder and blend. Leave it set in the fridge. Use at 35-40 °C.

Hazelnut Creamy

1. Combine milk and cream and heat at 40 °C. Besides combine sugar and pectin together.
2. Pour the pectin and sugar mixture into the milk and cream little by little while stirring with a whisk. Bring to boil, remove from the heat and pour into the hazelnut pure paste.
3. Mix well and pour into 12 cm rings 1 cm thick. Freeze.