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Easter Nest

Easter Nest


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Take your Easter celebrations to the next level with our indulgent Easter nest recipe, featuring the perfect blend of hazelnut, lemon and coffee. The perfect combination of nutty flavours with citrusy brightness.

Hazelnut Sponge 

Ingredients

190g water (20c)

63g Sosa roasted hazelnut paste

35g sunflower oil 

84g caster sugar 

3.5g salt 

3g sosa flaxfibre

140g rice flour

160g ground hazelnuts

7.5g baking powder  

Methods

Mix together water, hazelnut paste, sunflower oil, sugar, salt and flaxfibre and blend with hand blender for 1 minute.

Mix together the rice flour, ground hazelnuts and baking powder and whisk together with above mixture.

Smooth mixture on to a lined baking tray and cook until golden at 160°C.

Lemon gel  

Ingredients 

200g lemon puree- Leonc Blanc 

100g stock syrup

20g Sosa gelcrem cold

Method

Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again.

Place in piping bag ready for piping.

Lemon and coffee ganache 

Ingredients 

165g 35% cream 

10g Sosa sorbitol 

60g Sosa glucose 60DE

247g Belcolade Cacao Trace 55% dark chocolate 

17g butter

30g Irca Joypaste Lemon flavour paste 

5g Prova Gourmet Coffee extract with cold brew

Method

Heat cream, glucose and sorbitol to 85°C.

Pour over chocolate, lemon paste and coffee extract and blend to emulsify. 

Cool to 35°C and blend in the butter. 

Allow to cool completely before gently working with spatula and into a piping bag with grass nozzle. 

Garnish

Barbara Decor Dark chocolate bristle 

Dobla White, assorted coloured chocolate, Easter eggs

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