Mix in a food processor until just combined.

Roll to 3 mm thick. Dock excessively to create a rough texture. Chill. Bake for 8-11 min. at 160°C (320°F). Once removed from the oven, immediately cut to 3 cm x 8 cm strips. Set aside in a dry place.

Bloom gelatine in cold water

Bring to the boil

Pour the cream over the praliné and gianduja. Add the melted gelatine. Emulsify with an immersion blender. 

Pour into a 17 mm height frame. Freeze. Cut into 1 cm x 8 cm. Set aside on the baked streusel in a cooler. 

Heat to 50°C (122°F).

Add and heat to 85°C (185°F)

Mix with sugar syrup. Blend with immersion blender. Place in a cooler to mature overnight.

Blend and churn the following day. Freeze

Warm. 

Whisk together. Temper into lemon juice. Cook to 85°C (185°F) while whisking.

Pour lemon mixture over chocolate. Emulsify with an immersion blender. 

Combine and refrigerate overnight. Remove the zest and whip the cream to soft peaks.

Combine with softly whipped cream. Lightly fold into lemon mixture.

Warm. 

Sprinkle on top

Cut into 3 cm x 8 cm strips.

- Place the hazelnut chocolate streusel on the plate.

- Place the gianduja praliné cream on one side of the streusel.

- Pipe the white chocolate lemon mascarpone cream on the other side.

- Place the gianduja plaque with the caramelised hazelnuts on top.

- Add a quenelle of the lemon sorbet.

Tip: Serve with a hot chocolate/hazelnut shot or warm praliné foam