The Meulan
- Level:
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Medium
The Meulan
Used products: The Meulan
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8.8 ozmilk
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1.8 ozegg yolks
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3.5 ozsugar
Preparation: The Meulan
Make a Crème Anglaise
Used products: The Meulan
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2.5 ozgelatin
Preparation: The Meulan
Add
Used products: The Meulan
Preparation: The Meulan
Pour over
Used products: The Meulan
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1.3 lbwhipped cream
Preparation: The Meulan
Chill before adding the whipped cream.
Pour the mousse into petit four molds, filling 3 mm from the top, then freeze.
Take the molds from the freezer and pour Cara Crakine up to the top, then place them back in the freezer.
Glaze then place them on a sablé that is slightly larger. Finish with salted caramel Crispearls and decorate.
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