Gianduja Budino, Fior di Latte Gelato

Melt chocolate and butter over a double boiler. Once melted, whisk in the salt and espresso and take off the heat. With the pasteurized whites and sugar, make a french meringue gently whisking to medium peaks. Gently whisk yolks into the chocolate mix and fold in the whites. Portion and set in 2 ⅞ “ ring molds filling halfway.

Over medium heat, combine the first four ingredients in a saucepan and bring to a boil whisking constantly. Once at a boil, take off the heat, and gradually stir in the butter until it is emulsified. Once the butter is incorporated, slowly add the cream and emulsify using a stick blender. Strain and cool completely.

Place glucose powder, nonfat milk powder, trimoline and half the sugar into a pot. Add the milk and cream and bring to a simmer. Mix the other half of sugar with the stabilizer and sheer into hot liquid constantly whisking. Bring to a boil for one minute, then strain. Chill in ice bath. Once cool, add salt using a stick blender. Refrigerate overnight and spin the next day.

Cook the sugar, butter, water, and glucose syrup to an amber color caramel. Once the caramel is at desired color, remove from heat and whisk in baking soda and salt. Fold in the hazelnuts and evenly coat. Pour onto a silpat lined tray and cool completely. Break up into small pieces using a robot coupe.

Sift together cocoa powder, rice flour, baking soda, potato starch and salt together in a bowl, reserve on the side. Whisk together melted butter and sugar and then add the dries. Mix until combined and spread out on a silpat. Bake at 300F high fan for seven minutes. Break up the streusel and rotate. Bake for another five minutes and continue to bake and break up the streusel until done.

Whisk to combine.