A Refined and Delicious Creation by Pastry Chef Ludovica Dellaria of Serrae Villa Fiesole: Gianduja, Walnuts, Hazelnuts, and Mango
This holiday season, Serrae Villa Fiesole Restaurant, a Michelin-starred gem within the FH55 Hotel Villa Fiesole, under the creative direction of Executive Chef Antonello Sardi, celebrates the artistry of pastry with an exclusive creation by Pastry Chef Ludovica Dellaria. This delightful dessert is a harmonious blend of tradition and innovation, crafted to tantalize even the most discerning palates: a delectable combination of gianduja, walnuts, hazelnuts, and mango.
This dessert is a journey through contrasting yet harmonious flavors and textures: from the soft, nutty notes of the hazelnut brownie to the rich creaminess of the hazelnut crémeux, culminating in the exotic freshness of the mango sorbet. Each element is meticulously balanced to create a unique gastronomic experience, combining high-quality ingredients with precise preparation techniques.
The hazelnut brownie presents a tender crumb and a deeply satisfying nutty core. The hazelnut crémeux, crafted with a delicate crème anglaise infused with premium hazelnut paste, lends depth and roundness to the dessert. Finally, the mango sorbet—made with fresh mango, sugar, and a zesty hint of lime—introduces a refreshing counterpoint that perfectly complements the other components.
Fresh raspberries and diced mango garnish the presentation, adding vibrant color and a balanced interplay of flavors reminiscent of the holiday season, transforming it into a special moment to be shared.
Conceived to create unforgettable holiday memories, this dessert is an invitation to rediscover the pleasure of convivial dining and refined taste, perfectly aligned with the welcoming and sophisticated ambiance of Serrae Villa Fiesole. It’s a culinary homage to the holiday season, designed to evoke emotion with every bite.
Hazelnut brownie, hazelnut cream and mango sorbet recipe for 10 people
Hazelnut Brownie
Hazelnut Crémeux
Mango Sorbet
Procedure
Hazelnut Brownie
- Emulsify the softened butter and melted chocolate.
- Whisk the eggs and sugar until the mixture is light and foamy.
- Incorporate the butter-chocolate emulsion into the egg mixture.
- Gently fold in the flour, followed by the walnuts.
- Bake in a preheated oven at 170°C (338°F) for 20 minutes.
Hazelnut Crémeux
- Prepare a crème anglaise by combining the egg yolks, sugar, milk, and cream. Cook over low heat, stirring constantly, until the mixture reaches 82°C (180°F).
- Pour the hot crème anglaise over the milk chocolate and hazelnut paste.
- Emulsify the mixture until smooth.
- Add the softened gelatin sheet and stir until dissolved.
- Refrigerate overnight to set.
Mango Sorbet
- Prepare a simple syrup by combining the water and sugar and heating until the sugar is dissolved.
- Combine the syrup with the mango purée, lime juice, and zest.
- Emulsify the mixture.
- Churn in an ice cream maker according to manufacturer’s instructions, or freeze overnight, agitating periodically to prevent ice crystal formation.
Plating
Arrange the brownie as a base on the plate. Pipe or dollop portions of the hazelnut crémeux around the brownie. Garnish with fresh raspberries, diced mango, and a quenelle of mango sorbet.