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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup almond flour
- 1/2 cup ground hazelnuts
- 1 cup icing sugar (sifted)
- 3/4 cup cake flour
- 400 grams egg yolks (I used, 5 egg yolks)
- 120 grams egg whites
- 1/4 tsp. cream of tartar
- 5/8 cup granulated sugar
- 1/4 cup sugar (+1 tablespoon)
- 1/4 cup water
- 1/4 cup rum
- 1/4 cup sugar
- 1/4 cup water
- 1 Orange (zest of, medium)
- 100 grams dark chocolate (melted)
- 1 Orange (zest of, medium)
- 170 grams whipping cream
- 25 grams confit (orange)
- 325 grams banana puree (+25g, about three mashed, ripe bananas)
- 2 Tbsp. lemon juice
- 1 gelatin (satchet, 7g)
- 3 Tbsp. sugar
- 2 Tbsp. rum
- 1 cup whipping cream
- 3 Tbsp. sugar
- 1 drop vanilla extract
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