or the base beat sugar & eggs till fluffy. Add melted chocolate & unsalted butter.
• Fold in the flour. Pour in collapsible mould and bake at 170 degrees for 20-25 minutes. Cool.
• For the mousse, beat the sugar and eggs till fluffy. Heat the cream and add the melted Gianduja chocolate & praline paste.
• Add the above mix to the beaten sugar & eggs. Add melted gelatin.
• Fold in the whipped cream and add the chopped hazelnuts.
• Fill in the collapsible mould leaving ½ inch space for the lemon curd to come on top.
• For the lemon curd, boil lemon juice, caster sugar and the unsalted butter.
• Remove from fire and temper with the eggs. Cook further till it coats the back of the spoon. Strain, add the gelatin and the lemon zest.
• Layer the curd on top of the hazelnut mousse and give a design with a comb.