Hazel Panela

1. Preheat oven to 170ºc, fan force.
2. Place the hazelnuts onto a baking tray and bake for 7-9minutes or until golden. Keep hot.
3. In a saucepan combine the sugar and water, stir once and bring to 115ºc over medium to low heat
4. Once the mixture has reached 115ºc, remove from the heat and add in the roasted hazelnuts. Mix until the sugar crystallize and turns white and powdery around the nuts. 
5. Bring back to the heat and mix continuously until the sugar dissolves and turns an amber colour. 
6. Remove from the heat and pour mixture out onto a baking tray lined with silicone mat or baking paper and partially separate the hazelnuts into clusters. Allow to cool down completely and harden.
7. Once cooled down reserve half of the caramelised hazelnuts in an air tight container for the garnish and the other half for the hazelnut praline paste.
8. To make the hazelnut praline paste, place the reserved half portion into a Thermomixer bowl and mix on speed 5 for 2 minutes or until a powder is formed. Increase the speed to 6.5 and allow to process for 10-15 minutes or until a smooth paste is achieved, add oil if required for a more loose paste. Set aside in an air tight container. If you don't have a Thermomixer you can use a food blender or food processor and process on slow first and increase to medium and process until a fine paste is achieved. 

1. Combine thickened cream (A) and milk (A) together in a saucepan, bring to a simmer over medium to low heat. Add in the coffee beans and bring to a boil. Remove from the heat and allow to steep for 20 minutes.
2. In a separate bowl whisk together the egg yolk and sugar until frothy, set aside.
3. Bring the coffee infusion back to a simmer with thickened cream (B) and milk (B). Remove from the heat and gradually whisk into egg mixture.
4. Strain the coffee egg mixture back into the saucepan and discard the coffee beans. Cook the mix over medium to low heat and cook to 85ºc stirring continuously to ensure the mixture doesn't curdle. Remove from the heat.
5. Add in the chocolates and salt, emulsify using a stick blender. Pour mixture into a depositor or a pouring jug.
6. Pour the hot mix into SF119 Cylinder silicone moulds (55mm x 40mm, 123ml capacity) filling up half way about 50g mixture in each cavity. 
7. Place in the freezer over night or until firm to the touch. 

1. Bring cream to a simmer and set aside, keep warm.
2. Place the honey into a saucepan and bring to an amber colour, stirring continuously. 
3. Once the honey has turned a dark amber colour, remove from the heat and add the hot cream in 3 stages, swirling well after each addition. (Be careful it will rise and bubble, its very hot).
4. Once all the cream has been added, add in the salt and butter.
5. Mix until well combined, use a stick blender and blend until smooth (optional)
6. Pour the caramel onto a baking tray and spread evenly. Place in the freezer to cool down and thicken.
7. Once thickened place into a piping bag and keep refrigerated until use.

1. Preheat oven to 180ºc, fan force.
2. Combine the hazelnut meal, icing sugar, cocoa powder and salt in a bowl. Pass through a sieve and set aside.
3. In a stand mixer bowl, fitted with a whisk attachment add in the egg whites and beat until frothy on medium speed.
4. Gradually add in the caster sugar in 3 stages beating well after each addition. Increase the speed to high and beat until firm peaks. 
5. Fold in the dry ingredients in 3 stages and mix until well combined. Do not overmix.
6. Pour the mix into a lined baking tray 37cm x 25cm, spread evenly. Tap to remove any air pockets. Bake for 15-20 minutes. It should still be a little fudgey in the centre but a dry top. Set aside to cool down.
7. Cut out 5cm discs using a round cutter. Pipe a spiral of set burnt honey caramel on each disc and set aside in the freezer.

1. Combine the egg yolk, water and panela sugar into a stand mixer bowl. Place over a pan of simmering water on low to medium heat. Whisk until the sugar has dissolved. 
2. Remove from the heat and beat on high using a whisk attachment, beat until it has doubled in volume and has cooled down.
3. Reduce the speed to medium and gradually add in the mascarpone in 3 stages. Whisk until just combined, do not over mix. 
4. Fold in the double cream and add in the vanilla bean paste and hazelnut praline paste. Fold until well combined.
5. Pour mix into a piping bag and pipe on top of the set coffee bean cremeux about 1/3 of the way full. Arrange the hazelnut dacquoise disc, with the burnt honey caramel side down into the mousse and push gently to fit just under the rim of the mould. Level off the excess hazelnut panela mascarpone mousse off and cover the surface with baking paper. Freeze overnight until frozen.
6. Once frozen, de mould and set aside in an airtight container in the freezer. 

1. Combine the dark chocolate and cocoa butter in a microwave safe bowl. Melt in the microwave in 30 second bursts until the chocolate is completely melted. 
2. Place the mixture into a tall canister and keep warm.

ASSEMBLY OF MOUSSE

- Poke the mascarpone side of the frozen mousse with a skewer. Dip the mousse into the cocoa butter coating, quickly tap off excess coating and once the coating has set, remove from the skewer and seal the hole with cocoa butter coating. 

- Repeat for the other mousses and set aside in the freezer.

1. Preheat oven to 160ºc, fan force. 
2. Combine the plain flour, cocoa powder, salt and butter into a food processor bowl. Process until the mixture forms breadcrumbs.
3. Add in the egg yolk and vanilla bean paste. Process until a dough comes together.
4. Remove from the bowl and transfer into a clean bowl. Bring the dough together and divide the dough in two. 
5. Place the dough in between 2 baking paper and roll to 2mm thickness. Repeat for the other dough. Freeze the sheets for 45 minutes.
6. Cut out 6cm diameter discs and assemble the discs onto a perforated mat lined baking tray. Bake for 32 minutes or until cooked. Allow to cool down completely. 

1. Combine gelatine powder and water (A) in a separate bowl, allow to bloom. 
2. Combine water (B), glucose syrup and sugar in a saucepan over medium to low heat, heat until the sugar has dissolved. 
3. Meanwhile heat the cream to a gentle simmer, set aside. 
4. Remove the sugar syrup mix off the heat and add in the cream, bloomed gelatine and cocoa powder. Whisk until well combined. 
5. Using a stick blender, emulsify until smooth. Pass through a sieve and freeze or refrigerate for following day use. 

1. Place the baked chocolate sable discs onto a baking tray.
2. Assemble the coated frozen mousses onto a wire wrack. 
3. Melt the chocolate mirror glaze in the microwave in 30 second bursts until liquified, do not over heat. Working temp of 30-32ºc. 
4. Tap out any air bubbled and pour glaze onto frozen mousse, ensuring to cover all areas of the mousse. Allow excess glaze to drip off for 2 minutes.
5. Using an off set spatula carefully lift off the wire wrack and assemble on top of the baked discs. 
6. Skirt the bottom rim with the crushed biscoff biscuits.
7. Garnish with the caramelised hazelnuts on the right hand side, finished off with fresh raspberries, thyme leaves and a small leaf of gold. Allow to defrost in the fridge for 2-3hrs before serving.