• Passion fruit spoon biscuit
• Lemon confit
• Hazelnut mousse
• Whipped ganache
• Caramelized hazelnuts

Mix the passion fruit juice and albuwhip.
Whisk with 1/3 of the sugar, then add the rest little by little.
Add the yolks, then all the sifted powders.
Poach 3 cartridge belts of 5cm width and 4 discs of 18cm with a space of 8cm inside.

Heat the crushed lemon puree and vanilla paste to 50°C.
Add the sugar previously mixed with the pectin.

Heat the milk and invert sugar.
Add the hydrated gelatin with the water, then the hazelnut paste.

Heat the cream. Pour it over the melted chocolate and mix.
Add the other part of the cream and mix.

Lightly roast the hazelnuts. Cook the water and sugar to 115°C. Off the heat, add the hazelnuts and sand. Mix until caramelized and stir in the butter. Empty on silpat and separate the hazelnuts. Mix. At 35°C, stir in the whipped cream.

Trim the cartridge belts to a height of 3.5cm and position them inside the 20cm circle. Assemble the charlotte as follows: biscuit, hazelnut mousse, caramelised hazelnuts, lemon confit, biscuit and hazelnut mousse. Smooth and freeze. Poach the whipped ganache.