Lako

Makes : 16 bars

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Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!

Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!

rok trajanja:: 3 weeks
Conservation:: +16 Celsius

Containing: 4 Components

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350 g

Fresh yuzu juice
90 g

pear puree
440 g

sugar
45 g

Glucose
7 g

citric acid solution
11 g

Yellow Pectin
150 g

sugar

Warm up the purees at 40 Celsius.
Add the sugar combined with the pectin.
Bring to a boil and add the rest of the sugar in two times.
Bring it back to a boil. Add the glucose.
Cook at 105 Celsius.
Add the citric acid solution and pour into a 3mm frame.

300 g

Raw hazelnuts
300 g

Raw almonds
400 g

sugar
100 g

water
1 each

vanilla bean
2 g

Sea salt

Cook the sugar, water and vanilla to 118 Celsius.
Add the nuts and the Fleur de sel and keep mixing on low heat until it fully caramelized.
Cool down on a tray.
Once cold place the mass in the mixer and start grinding until you get a rough paste.
Cool down on a tray.
Once cold repeat the same process until you reach the desired consistency.
Store in a cool place.