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Hazelnut Curd

The tradition of curds is reinvented in this version, where the intense flavor of Roasted Hazelnut Paste is combined with the delicate texture provided by Pectin 325 NH 95. This ingredient is key to achieve a smooth and stable curd, perfect for presenting in fine gastronomic 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 unforgettable flavor.

Hazelnut Curd

The curd tradition is reinvented in this version, where the intense flavor of the hazelnut paste is combined with the delicate texture provided by Pectin 325 NH 95.

Ingredients

- 1000g -
  Whole milk
- 200g - Toasted hazelnut paste
- 200g -
  Sugar
- 15g - Pectin 325 NH 95
- 2g -
  Salt

Prepared by

1. Mix the sugar with the pectin.
2. Heat the milk together with the salt and the paste to 40 °C and then gradually add the sugar and pectin mixture in the form of rain while stirring with the help of a whisk.
3. Bring the mixture to a boil. Remove from heat. Arrange in the cups. Allow to cool completely.