Piemonte

Whip together eggs and sugar until foamy.

Take 200g of the mixture and mix it with Caravella Gran Mora.

Then, combine with the rest of the mixture and finish by adding gently sifted flour.

Pour 750 grams of mix in a tray 60x40.

Bake at : 200°C for 6/7 min

Bring to boil milk and cream, in a bowl scale sugar, egg yolk and mix together.

When milk and cream are hot pour over the egg yolk mix, continue to cook at bain marie up to 83°C.

Warm up to 50°C crème anglaise and gelatine mass.

Pour the hot mix over the Gran Mora and mix.

When it reach the temperature of 30°C combine together the semi whipped Cream.

Warm up to 50°C crème anglaise and gelatine mass dd the Caravella Gran Nocciola and mix together.

When the mix reaches the temperature of 30° C combine together the semi whipped cream.

Pour the Bavaroise in the selected molds and freeze.

Heat up to 50 °C, 300 grams of cream and combine together dextrose ,icing sugar, gelatine mass, vanilla paste.

Mix until the sugars are dissolved and then add the remaining 700 grams of cream.

Melt the compound with rapeseeds oil in microwave.

Add the Caravella Gran Nocciola and hazelnut grains.

Melt in the microwave the milk Chocolate compound.

Combine together Caravella Gran Nocciola, rapeseeds oil and hazelnut grains.

Use the Glaze at 40 °C on a frozen cake.

Cut the Bisquit Gran Mora with a cake ring slightly smaller in diameter of the mould.

Moisten with simple sugar syrup, cover the surface with the Hazelnut.

Rocher Cream and let cool down in the fridge.

Into a half sphere mould, pour the pannacotta and cover with a disc of cocoa sponge cake and freeze.

Place on a cake ring the bisquit with the Hazelnut rocher, pour over it the Gran Mora Bavaroise, insert the frozen Pannacotta and finish with the Gran Nocciola bavaroise.

Once the cake is frozen, glaze the side with the Hazelnut Rocher Glaze at 40°C.

Decorate the top with whipped Cream giving round shape, create a hole in the middle and fill up with Caravella Gran Nocciola.