Fruity Opera

Using a food processor or blender, mix the ground hazelnut, sugar and the whole eggs together. Whisk until the mixture reaches a thick, ribbon-like texture, then slowly pour in the warm melted butter.

In a separate clean bowl, whip the egg whites while gradually pouring in the smaller portion of sugar to form a meringue.

Gently fold the meringue into the hazelnut paste base until combined. Spread evenly onto a baking tray and bake at 180°C for 10 minutes.

Warm up the first portion of cream, glucose syrup, and gelatin mass to 45°C. Melt white chocolate, then gradually mix in the warm cream mixture into melted white chocolate until smooth and emulsified.

Blend in your second portion of cold cream and the orange blossom water. Rest the mixture in the chiller for at least 4 hours, then whip it to a medium peak right before you are ready to assemble

Warm up your respective fruit purées (Strawberry, Raspberry & Yuzu) to 45°C in a small saucepan.

Mix sugar and pectin together, then bring the mixture to a boil. Gradually stir sugar mixture into the warm fruit base. Allow it to set in the chiller for 4 hours, then give it a quick blend until smooth before use.

Warm up Blueberry & Lychee purées to 45°C in a small saucepan

Mix sugar and pectin together, then bring the mixture to a boil. Gradually stir sugar mixture into the warm fruit base. Allow it to set in the chiller for 4 hours, then give it a quick blend until smooth before use.

Warm up Blueberry & Lychee purées to 45°C in a small saucepan.

Mix sugar and pectin together, then bring the mixture to a boil. Gradually stir sugar mixture into the warm fruit base. Allow it to set in the chiller for 4 hours, then give it a quick blend until smooth before use.

Mix well and warm mixture to 70°C. Spray onto assembled cake while warm.