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Rooibos Foam, Hazelnut Biscuit and Pears

In world of fine dining, the harmony between texture, temperature and flavour defines the guest’s experience. Our recipe for Rooibos foam, hazelnut biscuit and pears was created with this purpose in mind: to surprise through technical finesse and premium ingredients.

The star component is a Rooibos foam, light and aromatic, showcasing the natural warmth and subtle sweetness of this South African infusion — caffeine-free and rich in floral notes. Thanks to Potatowhip Cold, our plant-based foaming agent, we achieve a stable, airy texture without the need for animal-derived products.

It is paired with a moist hazelnut sponge, made with our toasted almond flour, which brings depth and a pronounced nutty flavour. The soft, moist texture is enhanced by Cremsucre, our solution for retaining moisture and ensuring a tender bite.

The dish is completed with a Catalan cream ice cream, smooth and flavourful, perfectly stabilised with Profiber Stab 5, ideal for maintaining structure while delivering a creamy mouthfeel.

A dessert that celebrates technique through flavour, transforming a plated sweet into an unforgettable dining moment.

Rooibos Foam, Hazelnut Biscuit and Pears

Ingredients

Main preparation: Rooibos foam, hazelnut biscuit and pears
- 120g - Moist hazelnut sponge
- 20g - Rooibos and almond foam
- 50g - Catalan cream ice cream
- 10g - Sugar
- 100g - Pears
Moist hazelnut sponge
- 240g - Water
- 24g - Glutinous rice starch
- 100g - Cremsucre
- 240g - Egg whites (1)
- 120g - Roasted hazelnut flour
- 120g - Raw almond flour
- 120g - Egg whites (2)
- 60g - Sugar
Rooibos and almond foam
- 300g - Rooibos infusion
- 100g - Raw almond paste
- 15g - Sugar
- 0,5g - Potatowhip Cold
- 10g - Flaxfiber
Catalan cream ice cream
- 515g - Milk
- 80g - 35% fat cream
- 15g - 1% powdered milk
- 75g - Dextrose
- 110g - Sugar
- 180g - Egg yolk
- 1g - Tahiti vanilla pods
- 1g - Cinnamon stick
- 4g - Profiber Stab 5
- 20g - Lemon peel
- 5g - Orange peel

Prepared by

Moist hazelnut sponge
1. Bring the water and the starch to the boil.
2. Mix it with the Cremsucre, the egg white (1) and the almond and hazelnut flour.
3. Separately, whip the egg white (2) with the sugar.
4. Fold it all in gently.
5. Bake in a stainless steel baking ring for 1 hour at 150 °C.
Rooibos and almond foam
1. Mix all the ingredients together and blend them.
2. Pour into a syphon charged with a cartridge of gas, and leave on one side.
Catalan cream ice cream
1. Grate the lemon and orange peel into the milk and cream. Add the vanilla and the cinnamon.
2. Heat to 40 °C and leave to rest overnight, chilled.
3. The following day, mix the solids.
4. Strain the infusion and heat to 30 °C. Add the solids and continue to heat the mixture to 35-40 °C
5. Add the egg yolks and heat to 85 °C.
6. Strain and cool to 6 °C (pasteurizing it)
7. Leave to mature overnight before churning.
Final assembly: Rooibos foam, hazelnut biscuit and pears.
1. Caramelize the pears in the sugar. Arrange them on the previously cut sponge cake. Place the sponge in the middle of a plate with the foam beside it. Add a ball of ice cream to round it all off.

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