Mediterre - Pure Organic Goodness | Hazelnut flan with sea buckthorn and mandarin

Anyone who was once cooked for by the hearty Antonio – as is currently the case in the “Gustav” in Zurich – not only feels culinary enriched to the highest, but somehow almost at home.

Dishes with ideas and recipes with ideals

Ingredients for 4 people:

– 780 g cream (of which 200g full-fat)
– 155 g butter
– 80 g egg yolk
– 250 g egg white
– 300 g flour
– 465 g sugar
– 125 g brown sugar
– 12 g inverted sugar
– 12 g glucose syrup
– 175 g milk chocolate
– 50 g white chocolate
– 155 g 65% couverture dark chocolate
– 60 g Gianduja
– 220 g mandarin juice
– 550 g Mediterre sea buckthorn juice
– 70 g lime juice
– 20 g Grand-Manier
– 120 g ground hazelnuts
– 200 g nut butter
– 15 g pure hazelnut paste
– 40 g honey
– 30 g cocoa powder
– 5 g baking powder
– 1 vanilla stick
– 4 g stabiliser
– 2 sheets of gelatine, soaked
– 3 g Fleur du Vent (sea salt)

Hazelnut flan with sea buckthorn and mandarin

Hazelnut flan

480 g cream
25 g sugar
80 g egg yolk
2 sheets of gelatine, soaked
125 g milk chocolate
60 g Gianduja chocolate hazelnut spread

Bring the cream and sugar to the boil, pour in the egg yolk and mix together. Stir in the gelatine. Pour the mix over the chocolate and mix together with a hand mixer. Steam cook at 94°C for around 25 minutes and leave to cool.

Sea buckthorn mandarin sorbet

150 g sugar
37 g glucose powder
4 g stabiliser
200 g water

Bring to the boil and then leave to cool

220 g mandarin juice
550 g Mediterre sea buckthorn juice
70 g lime juice
20 g Grand-Marnier

Mix the liquids together with the syrup. Use an ice-cream maker to turn it into a sorbet or freeze in pacojet beakers.

Hazelnut chantilly

100 g cream
12 g inverted sugar
12 g glucose syrup

Bring to the boil

50 g milk chocolate
50 g white chocolate
15 g pure hazelnut paste

Melt the chocolate and hazelnut together with the cream and sugar mixture.

200 g cold full-fat cream

Add to the mixture and mix well with an immersion blender. Leave to set in the fridge for 24 hours. After 24 hours, beat with a hand mixer.

Chocolate crumble

180 g flour
30 g cocoa powder
5 g baking powder

Mix together well

155 g 65% couverture dark chocolate, finely chopped
155 g soft butter
50 g sugar
125 g brown sugar
3 g Fleur du Vent (sea salt)
1 vanilla stick

Mix everything together well

Method:
Mix the dry and the wet ingredients into a dough. Separate onto a backing tray and, turning occasionally, bake at 160°C for around 20 minutes.

Hazelnut honey financier

250 g egg white
240 g sugar

Beat together

40 g Mediterre honey
120 g ground hazelnuts
120 g flour

Mix together with the egg white and sugar mixture

200 g hot nut butter

Add the butter slowly, bit by bit
Work into a compact dough. Put into a baking tin or cases and bake at 180°C

Finishing touches:
Place the hazelnuts flan in the middle of the plate, arrange the crumble, financier and the sorbet as you like.

BUON APPETITO!