Hazel

Mix the white rice flower, the corn starch, the guar gum, the icing sugar, the ground almonds, the salt, the liquid sunflower lecithin, the baking powder and the coconut oil (melted to 25-30°C).

Add the water and finally the lemon zest. Roll out the dough between two sheets of baking paper to a thickness of 4 mm. Bake the biscuits in 4-cm circles at 150°C for 35 minutes.

Then coat with the melted cocoa butter.

Heat the lemon purée and the water to 50°C and add the pectin, the fine granulated sugar, the trehalose and the instant inulin. Mix well.

Heat to 85°C and store until needed.

Mix the Vegantop, the fine granulated sugar, the hazelnut paste and the vanilla powder. Beat the mixture until light and suitable for piping.

Pipe a little whipped cream onto the baked shortbread biscuit using a No 8 piping nozzle and press in a frozen lemon coulis insert. Cover the insert completely with whipped cream using a No 22 piping nozzle to create a drizzle effect. Push wooden cocktail sticks into the side and freeze.

Roast the chopped hazelnuts at 150°C for about 30 minutes.

Leave the roasted hazelnuts to cool and then chop finely. Melt the vegan milk chocolate, the cocoa butter and the grape seed oil together to 35°C and add the chopped hazelnuts. Dip the frozen petit fours in the coating and leave to thaw.