Hazelnut And Mocha Budino

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• Step 1

  This mousse-like dessert is refreshing and luscious. Make
it the day before and enjoy at the end of a banquet. Keep
refrigerated – for up to three days – otherwise it may melt
slightly. If you wish, you can use regular espresso coffee
instead of the grain coffee.


• Step 2

  To make the candied orange peel, cut the orange peel into
ribbons, removing any white pith. Bring a small saucepan
of water to the boil and blanch the peel for 1 minute, then
remove and refresh in a bowl of cold water. Blanch twice
more to remove any bitterness. Put 3 tablespoons water and
the rice syrup in a small saucepan and bring to the boil. Add
the orange zest and simmer over low heat for 20 minutes.
Allow to cool and store in an airtight jar until needed.


• Step 3

  Preheat the oven to 170°C. To make the hazelnut praline,
put the hazelnuts on a baking tray and bake for 5 minutes.
Allow to cool slightly, rub off the skins and transfer the nuts
to a small bowl. Pour on the rice and maple syrups and mix
well. Transfer to a baking tray lined with baking paper and
bake for 15 minutes, or until they begin to smell sweet. Cool
and store in an airtight container in a cool, dry place.


• Step 4

  Bring the grain coffee and 1½ cups water to the boil in
a saucepan over high heat. Reduce the heat to medium
and simmer for 7 minutes, or until the liquid reduces to
1 cup. Strain into a separate saucepan and add the soy milk,
agar agar, rice syrup, maple syrup and a pinch of sea salt.
Bring to the boil, then reduce the heat and simmer for
3–4 minutes, stirring until the agar agar fl akes dissolve.


• Step 5

  
Add the kuzu mixture to the pan and stir until the mixture
begins to thicken. Remove from the heat and add the
ground hazelnuts, tahini, orange zest and vanilla. Pour into
six 125 ml ramekins. Allow to cool, then serve with candied
orange peel and hazelnut praline.


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