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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Argentinian milk caramel — alfajores, churros, ice cream, filling
5-ply bonded stainless — searing, fond development, deglazing
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Argentinian milk caramel — alfajores, churros, ice cream, filling
5-ply bonded stainless — searing, fond development, deglazing
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Soften the gelatin in cold water. In a saucepan, combine the cream and dulce de leche and heat gently until the cream simmers. Remove from heat, add the softened gelatine and stir. Rinse 4 bowls or dessert glasses with cold water, then drain without wiping. Pour the cream and refrigerate for at least 5 hours. Heat a pan and quickly toast the hazelnuts and the pinenuts, coarsely chopped with a knife, then add the sesame seeds, and toast for 30 seconds. Mix and set aside. In a saucepan melt the sugar over low heat to obtain a light caramel. Stir in the dried fruits. Pour the mixture in a thin layer on a parchment paper. Place a second sheet of parchment paper on top and roll with the rolling pin. Let it harden. Break the nougat into pieces and sprinkle on top of the panna cotta. Drizzle with dulce de leche.