Maskarpone i lesnik dezert u casi (Mascarpone and hazelnut dessert in a glass)

Sastojci: za ganas, 130g slatke pavlake, 100g čokolade, za mascarpone mus od lešnika - 140g maskarpone sira, 40g šećera u prahu, 20g vanilin šećera, 75g namaza od lešnika ili krema od lesnika, 200g pavlake za šlag (hladne), 120g napolitanki od lesnika, za dekoraciju - umucen slag, peceni lesnici, namaz od lešnika.

Priprema:

1. Za ganas - zagrejati slatku pavlaku dok ne provri. Sklonite sa vatre i dodati seckanu čokoladu. Ostavite minut, a zatim mešati lopaticom dok ne dobijete sjajni i homogeni ganas.

2. Za maskarpone mus od lešnika - mesati mikseron maskarpone sir sa šećerom u prahu i vanilin šećerom oko pola minuta, dok ne postane kremasto.

3. Dodati namaz od lešnika ili krem od lesnika i kratko promešati da se sjedini.

Sipati hladan krem dok električnim mikserom miksate maskarpone. Mešati do mekih vrhova, sve dok mus može lagano da zadrži svoj oblik. 

4. Sipatii mus kesu za zamrzivac ili kesu sa patent zatvaračem radi lakšeg nanošenja slojeva, ili koristite kašiku.

5. Napolitanke sa lešnicima izmrvite na komadiće i ostavite sa strane.

6. Pripremite 4 čaše ili tegle. 

7. U čaše sipati ganaš, pa u svaku čašu stavite izmrvljene napolitanke.

8. Odozgo sipati ganaš samo da prekrije oblande.

9. Dodati sloj maskarpone musa i preliti sa malo ganasa, pa dodati ostatak napolitanki.

10. Pokriti ganašom, a zatim musom. 

11. Stavite u frižider da se stegne najmanje 3 sata.

12. Ukrasite šlagom, seckanim pečenim lešnicima, namazom od lešnika. 

Napomene:

Pazite da ne mešate previše maskarpone i krem jer se smesa može lako rascepiti i postati zrnasta. Samo ga pomešati do mekih vrhova.

Stavite mus u vrećicu sa zatvaračem i isecite mali komad na kraju da napravite rupu.

Pre serviranja ukrasite.

Ingredients: for ganache, 130g heavy cream, 100g chocolate, for hazelnut mascarpone mousse - 140g mascarpone, 40g powdered sugar, 20g vanilla sugar, 75g hazelnut spread or hazelnut cream, 200g whipping cream (cold), 120g hazelnut wafers, for decoration - whipped cream, roasted hazelnuts, hazelnut spread.

Preparation

1. For ganache - heat up the heavy cream until simmering. Remove from heat and add the chopped chocolate. Leave for a minute, then mix with a spatula until you get a glossy, shiny, homogenous ganache.

2. For hazelnut mascarpone mousse - mix the mascarpone cheese with powdered sugar and vanilla sugar for about half a minute, until creamy.

3. Add the hazelnut spread or hazelnut cream and briefly mix to combine.

Pour in the cold cream while mixing the mascarpone with an electric mixer. Mix to soft peaks, until the mousse can lightly hold its shape. 

4. Pour the mousse into a freezer bag or a zip-lock bag for easier layering, or use a spoon.

5. Crush the hazelnut wafers into small bits and set aside.

6. Prepare 4 glasses or mason jars. 

7. Pour some ganache in the glasses, then put the crushed wafers in each glass.

8. Pour some ganache on top just to cover the wafers.

9. Now pipe in a layer of the mascarpone mousse, top with some ganache, then add the rest of the wafers.

10. Cover with the ganache and then the mousse on top. 11. Put in the fridge to set for at least 2 hours.

12. Decorate with whipped cream, chopped roasted hazelnuts, hazelnut spread or hazelnut cream. 

Notes:

Be careful to not over-mix the mascarpone and cream as the mixture can easily split and get grainy. Just mix it to soft peaks.

Put the mousse into a ziplock bag and cut a small piece at the end to make a hole.

Decorate before serving.