INGREDIENTS

INSTRUCTIONS

Melt gianduja. Combine crushed praline with oil and blend with melted
gianduja and crushed pirouette cookies. Pour into a stainless steel or
glass mold. Dust generously with dark cocoa. Set aside. Melt
bittersweet chocolate and let cool while still remains a liquid. Whip
cream stiff and fold into melted bittersweet forming a light mousse.
Spread mousse onto gianduja base. Smooth top neatly and chill. To
serve, dust lightly with cocoa and slice into 1/2-1 inch pieces.
Arrange 2 to 3 pieces on a plate in a geometric fashion and serve  with
burnt hazelnut ice cream.  Yield: 1 large bande (3 1/2 inches by 22
inches).  BURNT HAZELNUT ICE CREAM:  Place hazelnuts in a 200 degree
oven for 1-1 1/2 hours until the nuts  give off a deep aroma. Remove
from the oven and when cool enough to  handle, rub in a tea towel to
remove the husks. You may wish to  return to the slow oven once again
to darken the nut further. Grind  nuts in processor with 2-3
tablespoons cream to make a paste. Heat  the milk with nut paste, cover
and infuse 10-15 minutes. Strain the  milk or leave in, depending upon
your taste. Beat egg yolks and sugar  until thick and light. Bring back
to a boil before adding to the egg  yolk mixture, whisking in half of
the hot milk to temper yolks, then  combining total amount. Heat
gently, stirring constantly with a  wooden spoon until custard thickens
slightly and napping the spoon.  Do not overcook or boil. Strain and
cool. Place the ice cream in the  freezer. Once partly set, add the
whipped cream and continue freezing  and churn in freezer until set.
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW#DJ9250 - ROXSAND
SCOCOS  Converted by MM_Buster v2.0l.

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