{"id":62910,"date":"2026-02-10T08:59:16","date_gmt":"2026-02-10T07:59:16","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/hazelnut-orange-mini-ice-cream-cake\/"},"modified":"2026-02-23T15:24:55","modified_gmt":"2026-02-23T14:24:55","slug":"hazelnut-orange-mini-ice-cream-cake","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/hazelnut-orange-mini-ice-cream-cake\/","title":{"rendered":"Hazelnut &amp; Orange &#8211; Mini Ice Cream Cake"},"content":{"rendered":"\n<p>The <strong>Hazenut &amp; Orange &#8211; Mini Ice Cream Cake<\/strong> is one of those creations that shows how <em>frozen pastry<\/em> has become a solid, creative, and fully gastronomic alternative within contemporary restaurants.<\/p>\n\n<p>This recipe has been developed by <strong>R\u00e9mi Montagne<\/strong>, ice cream pastry chef and 2018 Ice Cream World Champion, as part of a collaboration with the <strong>Valrhona Selection<\/strong> brands: <em>Valrhona, Sosa Ingredients, Adamance and Norohy.<\/em> A synergy that highlights the technical work, product excellence, and modern vision of the restaurant dessert.<\/p>\n\n<h2 class=\"wp-block-heading\">Frozen desserts<\/h2>\n\n<p>Frozen desserts today offer multiple advantages in the dining room: they allow production to be anticipated, guarantee regularity in service, and bring freshness and lightness to the end of the menu. <\/p>\n\n<p>In this individual dessert, <strong>R\u00e9mi Montagne<\/strong> builds a precise balance between textures and temperatures, combining a <em>sponge cake, a creamy hazelnut praline with a deep and toasted profile, a hazelnut shortcrust pastry<\/em> that provides structure, and a <em>blood orange sorbet<\/em> that introduces tension, acidity, and freshness.<\/p>\n\n<p>The <strong>orange sorbet<\/strong> is a key piece of the recipe where <a href=\"https:\/\/www.sosa.cat\/en\/product\/profiber-stab-5\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5<\/a> is used, a stabilizer that allows to obtain a fine, stable, and clean texture. Its use facilitates better water retention, a more unctuous mouthfeel, and a controlled melting, essential qualities in a sorbet intended to be integrated into a haute pastry dessert.  <\/p>\n\n<p>The result is a sorbet with a precise flavor, without excessive crystallization, and with optimal behavior in service.<\/p>\n\n<p><\/p>\n","protected":false},"featured_media":62802,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[259,280],"especialidad":[286,949],"tecnica-y-aplicacion":[750],"class_list":["post-62910","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-technical-sugars","receta-categorias-texturizing","especialidad-savoury","especialidad-ice-cream-shop","tecnica-y-aplicacion-ice-cream"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hazelnut &amp; Orange - Mini Ice Cream Cake - Sosa<\/title>\n<meta name=\"description\" content=\"The individual hazelnut-orange ice cream is one of those creations that shows how frozen pastry has become a solid and creative alternative.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/hazelnut-orange-mini-ice-cream-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hazelnut &amp; 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