Hazelnut, lemon
This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.
This recipe by Kimiko Kinoshita,pastry chef at Aux 2 K in Paris9e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 8
Preparationtime: 1 h 30
Cooking time: 1 h
Infusion: 1 h
Freezing: 4 h
Ingredients for Kimiko Kinoshita 's Hazelnut Lemon Shortbread
For the shortbread
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150 g butter
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45 g powdered sugar
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150 g flour
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1.5 g baking powder
For the hazelnut tuiles
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20 g flour
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30 g sugar
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45 g hazelnut powder
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2 egg whites (75 g )
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20 g butter
For thelemon crumble
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50 g butter
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50 g flour
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50 g hazelnut powder
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15 g sugar
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10 g dried lemon powder , mixed
For the lemon sorbet
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75 g sugar
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15 g dried lemon powder , mixed
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15 cl milk
For the hazelnut praline
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100 g hazelnuts
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50 g sugar
For the hazelnut mousse
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10 cl milk
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25 g hazelnut paste
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1.5 g gelatin
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25 g white chocolate
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150 g cream
For the praline glaze
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60 g cream
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50 g dark chocolate
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80 g hazelnut praline
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150 g neutral glaze
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3 g gelatin
Specific equipment
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Pacojet or ice turbine
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Food processor
Steps for Kimiko Kinoshita 's hazelnut, lemon and blackberry mousse
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Shortbread: Mix all ingredients. Knead to form a dough. roll out to 3 mm thickness. Cut out with a leaf-shaped cookie cutter. Bake at 160°C for approx. 15 min.
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Hazelnut tuiles: Mix all the ingredients together, roll out the dough thinly and cut into small disks.Bake at160°Cfor approx. 8 min .
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lemon crumble: Mix all the ingredients with your fingertips until you obtain a sandy consistency. spread the dough on a baking sheet and bake at 160°C for approx. 20 min.
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black lemon sorbet: Bring 12.5 cl of water to the boil with the sugar and black lemon powder. Leave to infuse for 1 h. Strain through a sieve. Add milk. Freeze for 4 h, then process in a Pacojet (or ice-cream maker).
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Hazelnut praline: Dry-roast the hazelnuts in a pan. Cook the sugar and 10 ml water to a caramel-like consistency. Add the hazelnuts. Blend in a food processor to obtain a paste. Pour into pallet mold and freeze.
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Hazelnut mousse: Whip the cream. Bring the milk to the boil. Pour over hazelnut paste and white chocolate. Add the gelatine, softened in cold water. Leave to cool. Add the whipped cream. Pour into the half-sphere mouldup to the halfway point, place the hazelnut praline puck, fill with mousse and freeze.
- Unmould the mousse. Frost with hazelnut glaze. Place on sabl é.
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Praline glaze: Bring the cream to the boil. Pour over dark chocolate and hazelnut praline. Add the glaze and gelatine, previously softened in cold water and squeezed dry. Mix well .
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Presentation: Place 2 half-spheres of hazelnut mousse on the plate. Place a quenelle of sorbet on the crumble. Arrange the hazelnut tuile on the sorbet.
Has this recipe inspired you to discover the cuisine of Samantha Kagy and Kimiko Kinoshita? Read the Gault&Millau review of Aux 2 K.
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