Golden Hazelnut Cream

Preparation

Step 1 : Prepare the hazelnut base

Soften the gelatine leaves in a bowl of cold water. In a saucepan, bring the milk to a simmer with the hazelnut paste, whisking to dissolve it fully.

Off the heat, add the drained gelatine and stir until completely dissolved. Let it cool slightly.

Step 2 : Make the custard

In a bowl, whisk the egg yolks with the sugar until pale.

Pour the hazelnut milk in a thin stream over the yolks, whisking constantly, then return everything to the saucepan. Thicken over low heat, stirring: the custard should coat the back of a spoon without boiling.

Step 3 : Cool the custard

Pour the custard into a bowl and let it cool at room temperature, stirring from time to time to prevent a skin from forming.

Then refrigerate until the custard is well chilled, about 1 hour.

Step 4 : Whip the mousse

Whip the well-chilled heavy cream into firm peaks with an electric mixer.

Fold the whipped cream gently into the cold hazelnut custard with a spatula, lifting the mixture to keep it light. The mousse should be smooth and airy.

Step 5 : Roast and caramelise the hazelnuts

Roast the hazelnuts dry in a pan for 3 to 4 minutes, then chop them coarsely.

Melt the sugar in a small saucepan until you get an amber caramel, add the hazelnuts and the flaky salt, then pour onto a sheet of baking paper and let it set.

Step 6 : Assemble and serve

Divide the mousse among 6 glasses or coupes and refrigerate for at least 3 hours so the mousse sets.

Crush the caramelised hazelnut praline and sprinkle it over each glass just before serving, with a few whole hazelnut shards on top.