The Noisettier
- Level:
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Medium
Zéphyr™ Caramel Mousse
Used products: Zéphyr™ Caramel Mousse
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250 gmilk
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50 gegg yolks
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100 gsugar
Preparation: Zéphyr™ Caramel Mousse
Make a Crème Anglaise
Used products: Zéphyr™ Caramel Mousse
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70 ggelatin
Preparation: Zéphyr™ Caramel Mousse
Add
Used products: Zéphyr™ Caramel Mousse
Preparation: Zéphyr™ Caramel Mousse
Pour over
Used products: Zéphyr™ Caramel Mousse
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600 gwhipped cream
Preparation: Zéphyr™ Caramel Mousse
Chill before adding the whipped cream.
Gourmand glaze
Used products: Gourmand glaze
Preparation: Gourmand glaze
Melt
Used products: Gourmand glaze
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110 ghazelnut oil
Preparation: Gourmand glaze
Add
Pour the mousse in a 15 mm frame and freeze it.
Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze.
Place each bite on a square of dark chocolate cut to the same size and decorate.
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