Hazelnut, lemon

3/18/25, 8:00 AM

This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.

This recipe by Kimiko Kinoshita,pastry chef at Aux 2 K in Paris9e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 8

Preparationtime: 1 h 30

Cooking time: 1 h

Infusion: 1 h

Freezing: 4 h

Ingredients for Kimiko Kinoshita 's Hazelnut Lemon Shortbread

For the shortbread

150 g butter

45 g powdered sugar

150 g flour

1.5 g baking powder

For the hazelnut tuiles

20 g flour

30 g sugar

45 g hazelnut powder

2 egg whites (75 g )

20 g butter

For thelemon crumble

50 g butter

50 g flour

50 g hazelnut powder

15 g sugar

10 g dried lemon powder , mixed

For the lemon sorbet

75 g sugar

15 g dried lemon powder , mixed

15 cl milk

For the hazelnut praline

100 g hazelnuts

50 g sugar

For the hazelnut mousse

10 cl milk

25 g hazelnut paste

1.5 g gelatin

25 g white chocolate

150 g cream

For the praline glaze

60 g cream

50 g dark chocolate

80 g hazelnut praline

150 g neutral glaze

3 g gelatin

Specific equipment

Pacojet or ice turbine

Food processor

Steps for Kimiko Kinoshita 's hazelnut, lemon and blackberry mousse

Shortbread: Mix all ingredients. Knead to form a dough. roll out to 3 mm thickness. Cut out with a leaf-shaped cookie cutter. Bake at 160°C for approx. 15 min.

Hazelnut tuiles: Mix all the ingredients together, roll out the dough thinly and cut into small disks.Bake at160°Cfor approx. 8 min .

lemon crumble: Mix all the ingredients with your fingertips until you obtain a sandy consistency. spread the dough on a baking sheet and bake at 160°C for approx. 20 min.

black lemon sorbet: Bring 12.5 cl of water to the boil with the sugar and black lemon powder. Leave to infuse for 1 h. Strain through a sieve. Add milk. Freeze for 4 h, then process in a Pacojet (or ice-cream maker).

Hazelnut praline: Dry-roast the hazelnuts in a pan. Cook the sugar and 10 ml water to a caramel-like consistency. Add the hazelnuts. Blend in a food processor to obtain a paste. Pour into pallet mold and freeze.

Hazelnut mousse: Whip the cream. Bring the milk to the boil. Pour over hazelnut paste and white chocolate. Add the gelatine, softened in cold water. Leave to cool. Add the whipped cream. Pour into the half-sphere mouldup to the halfway point, place the hazelnut praline puck, fill with mousse and freeze.

- Unmould the mousse. Frost with hazelnut glaze. Place on sabl é.

Praline glaze: Bring the cream to the boil. Pour over dark chocolate and hazelnut praline. Add the glaze and gelatine, previously softened in cold water and squeezed dry. Mix well .

Presentation: Place 2 half-spheres of hazelnut mousse on the plate. Place a quenelle of sorbet on the crumble. Arrange the hazelnut tuile on the sorbet.

Has this recipe inspired you to discover the cuisine of Samantha Kagy and Kimiko Kinoshita? Read the Gault&Millau review of Aux 2 K.