- 500 ml Oldenburger Full Cream Milk UHT, 3.5% fat
- 50 g sugar
- 60 ml hazelnut purée
- 4 leaves of gelatine, soaked in cold water
- 200 g sugar
- 100 g whole hazelnuts, shelled
- 30 Wonton pastry skins
- 500 ml Oldenburger Chef’s Cooking Cream UHT, 20% fat
- 200 g nougat
- 5 g salt
- 50 g mint, freshly picked
PreparationHeat the Oldenburger Full Cream Milk and mix in the sugar and hazelnut purée. Squeeze out the gelatine and dissolve it in the hazelnut milk. Place in a rectangular container, chill for at least 6 hours and then cut into cubes.
Making the Dim SumBring the sugar to a boil with a little water and caramelise the hazelnuts. Leave to cool on paper or a baking mat. Wrap the cubes in Wonton skins, seal the corners with water, place on baking paper and steam for about 5 minutes.
Making the Nougat CreamHeat the Oldenburger Chef’s Cooking Cream and dissolve the nougat in it, season with salt and mix to form a creamy sauce. Pour the nougat cream into bowls and add dim sum.
The Final TouchServe garnished with crushed hazelnuts and mint leaves.
Tips from Chefs to Chefs
Use some toffee shards as additional garnish.