Forest Delight

with Barattolino Nocciola

Ingredients for base, filling and coating:

  • 4 eggs
  • 100 g sugar
  • 25 g honey
  • 125 g flour
  • 1 tub of Barattolino Nocciola
  • 200 ml whipping cream
  • 100 g dark chocolate

To decorate

  • 1 egg white
  • 60 g icing sugar

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make our Forest Delight with Barattolino Nocciola (hazelnut) gelato.

video-cestini-san-valentino

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

cestini di san valentino

STEP 1

Sponge preparation

Preheat the oven to 200°C and line a rectangular baking tray with baking paper. In a bowl, whisk the eggs with the sugar and honey until the mixture is pale and fluffy. Add the sifted flour to the egg mixture. Gently mix until you obtain a smooth batter. Pour the mixture into the tray and level it. Bake for about 6–7 minutes, or until cooked (check with a toothpick: if it comes out clean, the biscuit is ready). Remove from the oven and turn out onto a tea towel. Remove the baking paper and roll the sponge up with a teatowel. Leave to cool completely.

cestini di san valentino

STEP 2

Assembling the log and coating

Assembling the log and coating Unroll the sponge and spread the gelato over it. Roll it back up with the gelato inside to form a log again. Wrap the log in baking paper and place it in the freezer for at least 2–3 hours, or until the gelato is fully set. Whip the cream until stiff peaks form. Spread the cream evenly over the log. Decorate the log with chocolate shavings, creating the effect of tree bark.

cestini di san valentino

STEP 3

Meringue mushrooms

Preheat the oven to 90°C and line a baking tray with baking paper. Whisk the egg whites until stiff peaks form, then gradually add the icing sugar. Transfer the mixture to a piping bag fitted with a round nozzle. Pipe meringues of different sizes, forming both the mushroom caps and stems. Bake for about 2 hours, until dry and crisp. Use melted chocolate to attach the stems to the caps. Arrange the meringue mushrooms on top of the log to resemble small mushrooms.

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