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Recipe Step by Step
375g whole milk
3 ea vanilla bean
270g egg whites
Heat the milk with the vanilla, butter and salt.
Whip the egg whites, adding the sugar.
Gently fold the two mixtures together.
HAZELNUT PRALINÉ SORBET
30g non-fat dry milk
135g powdered glucose
30g invert sugar
5g sorbet stabilizer
150g60% HAZELNUT PRALINÉ
Take 10% of the sugar and mix with the stabilizer. Set aside.
At 30°C (86°F), add the sugar, powdered glucose and invert sugar.
At 40°C (104°F), gradually pour the hot mixture onto the 60% HAZELNUT PRALINÉ and immersion blend to emulsify.
Return to the heat. At 45°C (113°F), add the stabilizer and sugar mixture.
Pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39.2°F). If possible, blend to break down the fat crystals as much as possible. Leave to rest for a minimum of 12 hours.
Blend and churn at between -6 and -10°C (21.2-14°F).
Store in the freezer at -18°C (-0.4°F).
HAZELNUT PRALINÉ SAUCE
140g whole milk
360g60% HAZELNUT PRALINÉ
After chilling, the sauce will hold its shape well and will remain thick. If you wish to make it thinner, add 50% more milk.
0.8 ea star anise
The slices should be tender with a little bite.
GRANNY SMITH AND FENNEL COMPOTE
145g poached fennel
145g Granny Smith apples
370g Granny Smith purrée
1 ea vanilla bean
5g pectin NH
Make a brunoise with the poached fennel and the apples.
Heat the apple purée with the split and scraped vanilla bean.
Add the pectin NH mixed with the sugar the rehydrated gelatin. Boil for two minutes. Add the brunoise and the fennel.
Assembly and finishing
Sprinkle the cooked Plain Waffles with confectioner's sugar and then caramelize under a salamander. Place a warm waffle on a plate and add around 30g of Granny Smith and Fennel Compote. Decorate with a few pieces of Poached Fennel. Place a quenelle of Hazelnut Praliné Sorbet on top of the waffle and finish with some Hazelnut Praliné Sauce. Serve immediately.