Hazelnut And Mocha Budino

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. 
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. 
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. 
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. 
 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.