The curd tradition is reinvented in this version, where the intense flavour of Hazelnut Paste is combined with the delicate texture provided by Pectin 325 NH 95. This ingredient is key to achieving a smooth and stable curd, perfect for presenting in haute cuisine desserts.
With this recipe, we take a classic to another level, using contemporary techniques that respect the essence of the product. Discover how to transform a traditional dessert into a culinary masterpiece with unique textures and an unforgettable taste.
Hazelnut Curd
The curd tradition is reinvented in this version, where the intense flavour of Hazelnut Paste is combined with the delicate texture provided by Pectin 325 NH 95.
Ingredients
- 1000 g Whole milk
- 200 g Toasted hazelnut paste Sosa Ingredients
- 200 g Sugar
- 15 g Pectin 325 NH 95 Sosa Ingredients
- 2 g Salt
Instructions
- Combine pectin and sugar.15 g Pectin 325 NH 95, 200 g Sugar
- Heat the milk, salt and paste o 40 ºC. Add the pectin mixture little by little while stirring with a whisk. Bring to boil. Let simmer for about 10 seconds.1000 g Whole milk, 2 g Salt, 200 g Toasted hazelnut paste
- Remove from the heat and fill the glasses. Let cool.