New Year’s Dessert at SO/ Paris: a truffle and Ugandan vanilla creation, created in collaboration with Eurovanille

Ugandan Vanilla & Truffle Whipped Cream

Thanks to a milk-based preparation, this whipped cream stands out for its lighter, more airy texture compared to classic whipped cream. Ugandan vanilla is intense, fruity, woody and cocoa-like, pairing perfectly with the delicate aromatic subtlety of truffle, offering an elegant and original tasting experience.

Use: À la minute dessert
Yield: 1,000 g
Portion size: 62 g per dessert

Ingredients

  • 73 g milk

  • 99 g granulated sugar

  • 7 g gelatin

  • 155 g mascarpone

  • 660 g liquid cream

  • 1 Ugandan vanilla bean

  • 4 g truffle

Method

  • Bloom the gelatin.

  • Bring the milk and sugar to a boil.

  • Add the gelatin and mix until fully dissolved.

  • Pour the hot mixture over the mascarpone.

  • Add the liquid cream and truffle.

  • Blend until perfectly smooth.

  • Chill before whipping and using.


Hazelnut–Macadamia Dacquoise

Ingredients

  • 250 g hazelnut powder

  • 120 g macadamia nuts

  • 120 g icing sugar

  • 270 g egg whites

  • 90 g granulated sugar

Method

  • Whip the egg whites.

  • Gradually tighten with the granulated sugar.

  • Gently fold in the icing sugar, hazelnut powder, and toasted macadamia nuts.

  • Pipe in the desired shape and bake until lightly golden and soft in the center.