Christmas dessert at Restaurant Serrae Villa Fiesole

Ingredients for 10 pax

For the hazelnut brownies

-150 grams of soft butter

-100 gr of melted dark chocolate, not hot

-120 gr of eggs

-120 gr of granulated sugar

-75 gr 00 flour

-100 gr walnuts

Create an emulsion with the butter and melted chocolate,meanwhile whip eggs and sugar in planetary mixer until frothy. Once whipped, add the butter and chocolate emulsion in a trickle. Once the mixture is smooth incorporate the flour and finally the walnuts. Bake in the oven for 20 minutes at 170 degrees.

For the hazelnut cream cheese

40 gr of egg yolk

20 gr sugar

100 gr of milk

100 gr of cream

120 gr of milk chocolate

13 gr of hazelnut paste

-1 sheet of gelatin softened in cold water

With the first four ingredients make a custard. When it reaches 82 degrees pour over the chocolate and hazelnut paste and emulsify then add the gelatin and emulsify again. Let stand overnight in the refrigerator.

For the mango sorbet

-250 gr mango reduced to puree

-60 g sugar

-50 gr water

Juice and zest of one lime

Make a syrup with water and sugar then add the mango puree and juice and zest of the lime,emulsify and freeze overnight

Serve your brownies with spikes of creamy hazelnut, fresh raspberries, mango cubes and alongside the mango sorbet.

This dessert is also available at Serrae Villa Fiesole restaurant.