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
Ingredients190g water (20c) 63g Sosa roasted hazelnut paste 35g sunflower oil 84g caster sugar 3.5g salt 140g rice flour 160g ground hazelnuts 7.5g baking powder | MethodsMix 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
Ingredients100g stock syrup | MethodMix 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
Ingredients165g 35% cream 10g Sosa sorbitol 247g Belcolade Cacao Trace 55% dark chocolate 17g butter 30g Irca Joypaste Lemon flavour paste 5g Prova Gourmet Coffee extract with cold brew | MethodHeat 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 |
