Hazelnuts with a blueberry coating
Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.
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Ingredients
|
150 |
g |
hazelnuts |
|
37.5 |
g |
sugar |
|
300 |
g |
white chocolate (Opalys) |
|
20 |
g |
blueberry purée |
|
20 |
g |
powdered milk |
|
10 |
g |
blueberry powder, freeze-dried |
Preparation method
- Roast the hazelnuts at 150°C until golden brown.
- Caramelise the sugar and add the nuts while still warm.
- Fold the nuts into the sugar and add a tiny amount of butter to stop them from sticking.
- Pour out the mixture onto a silicon sheet and separate the nuts.
- Leave the nuts to cool.
- Melt the white chocolate to 40°C and then add the blueberry purée.
- Add the powdered milk and freeze-dried blueberry powder and mix thoroughly.
- Transfer the warm mixture to a piping bag and place in an oven at 35°C.
- Place the nuts in a cold round bowl and add some of the coating.
- Fold it in so that the chocolate mixture sticks to the nuts.
- Repeat until you have used up all of the mixture.
- Take the nuts out of the bowl and then use a hot air gun to remove the last remnants of chocolate from the bowl. Add to the nuts as well.
Serving suggestions
- As a friandise.
- As a component in a composition with cream cheese, mascarpone, and peach components.