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1
To make the fennel confit, heat oven to 300 degrees.
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2
In a pot over high heat, combine 1 1/2 cups sugar with 1 1/2 cups water; bring to simmer and lower heat.
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3
Stir until sugar dissolves, about 5 minutes.
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4
Turn heat to high, bring to boil, then lower heat to simmer, until liquid has thickened, 7 minutes.
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5
Arrange fennel pieces in small baking pan.
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6
Pour sugar syrup over them.
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7
Cut square of parchment or waxed paper to fit pan and place on fennel.
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8
Bake until fennel is soft and candied, and sugar syrup has reduced, about 2 hours.
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9
Strain fennel, reserving it and 1/3 cup sugar syrup.
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10
Stir in Strega, if using.
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11
(Syrup and fennel can be prepared 3 days ahead.)
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12
To prepare the chocolate sauce, put milk chocolate in large bowl.
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13
Put 1/2 cup plus 2 tablespoons cream and rosemary in saucepan and bring to simmer over medium heat.
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14
Turn off heat, cover pan with aluminum foil or plastic wrap, and let cream infuse for 15 minutes.
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15
Return pan to medium heat.
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16
Stir in corn syrup and honey.
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17
Bring to simmer and stir for 2 minutes.
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18
Strain cream into bowl of chocolate; whisk until chocolate melts.
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19
Cover with plastic wrap placed on surface of sauce until ready to use (up to 2 days).
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20
To make the fior di latte cream, simmer milk in saucepan over low heat, stirring frequently, until it is reduced by half, 20 to 25 minutes.
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21
Strain well.
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22
You will need 1 1/4 cups (add some unreduced milk if necessary).
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23
Return reduced milk to saucepan on stove, add vanilla pulp, and bring to a simmer.
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24
In bowl, lightly whisk together 1/4 cup granulated sugar, egg whites and cornstarch.
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25
Whisking constantly, pour a little hot milk into egg mixture, gradually adding more milk until half of it has been incorporated.
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26
Pour mixture back into saucepan.
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27
Bring to simmer, whisking constantly, and let simmer until it has thickened to a pudding consistency, about 5 minutes.
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28
Strain into a stainless steel bowl and put plastic wrap on the surface of the cream.
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29
Transfer to refrigerator for at least 20 minutes and up to 2 days.
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30
To make the cakes, heat oven to 400 degrees.
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31
Grease 6 3-ounce rectangular molds or muffin cups.
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32
Pulse nuts and 2 tablespoons of the confectioners' sugar in food processor until finely ground and powdery (don't overprocess).
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33
Transfer hazelnut flour to bowl and wipe out food processor.
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34
Place semisweet chocolate in food processor and pulse until finely chopped but not ground.
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35
Beat butter and remaining confectioners' sugar with electric mixer until light and creamy.
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36
Beat in eggs, then hazelnut flour.
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37
Sift cocoa powder over batter and mix well.
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38
Fold in chocolate pieces.
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39
Divide batter among prepared molds.
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40
Lightly sift confectioners' sugar over each cake.
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41
Bake until centers are dry and slightly firm to the touch, 12 to 15 minutes.
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42
Before serving, finish the fior di latte cream.
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43
In electric mixer, whip heavy cream until very thick and firm.
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44
Beat cooled pastry cream with a whisk until creamy.
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45
Fold a spoonful of whipped cream into pastry cream to lighten it.
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46
Fold in remaining whipped cream.
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47
To serve, spoon some chocolate sauce onto serving plates.
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48
With a pastry brush, dab fennel syrup on each cake and place cake on sauce.
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49
Arrange several pieces of fennel confit next to cake.
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50
Garnish with a dollop of fior di latte cream, and sprinkle plate with fresh raspberries and additional rosemary leaves.
