L’Alto

Melt at 30°C

Mix with

Bring to a boil

Temper the milk with

Cook like a pastry cream.

Add

At 30°C, add

At 86°F/30°C, add

Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds.
Freeze.
Unmould and reserve in freezer for assembly.

Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds.
Freeze.
Unmold and reserve in freezer for assembly.

Whip
And

Whip them in mixer with whip attachment to create pate a bombe.

Fold the pate à bombe into 45°C

At 30°C, add

Pipe mousse into 7 cm half sphere Flexipan mould.
Press frozen Diplomat half spheres in center of mousse.
Press Cara Crakine™ on mousse to create flat base.
Freeze.
Unmould and reserve in freezer for assembly.

Glaze half-spheres with