Would you like to learn how to prepare this recipe for Creamy Lentils, Hazelnuts and ChocolateFollow the step-by-step @chefalexpirla!
Ingredients for the Cremoso:
- 120gr hazelnut milk
- 10g cooked lentils
- 60g hazelnut praline
- 10gr salt
- 100gr melted 70% chocolate couverture
Preparation of the cream:
- Emulsify all the ingredients in the blender until a smooth, shiny and silky texture is obtained. It can be set aside in the fridge to serve with a spoon or mould and freeze to serve in the shape of the mould.
Ingredients for the crumble:
- 60gr almond flour
- 60gr hazelnut powder
- 30gr panela sugar
- 1gr bicarbonate
- 1gr salt
- 35gr margarine
- 35 gr lentils
Preparation of the crumble:
- Mix all the ingredients until a compact and homogeneous ball is obtained. Break on baking paper and bake at 180º for 16 minutes. Set aside.
Ingredients for the Teja
- 100gr melted cocoa couverture 70%
- 20 g cooked lentils
- 1gr salt
Production of the roof tile:
Melt the chocolate and spread it on baking paper.
Add the lentils and the pinch of salt.
Roll out into a thin layer with another baking paper on top.
Transfer to the freezer for 15 minutes, take out and break to the desired size.
Plating:
- Place a base of the creamy, add the crumble, sprinkle cocoa powder on top and finish with the freshly cut tiles.
