The Noisettier

Recipe

Created by

ingredients	preparation
250g milk 50g egg yolks 100g sugar	Make a Crème Anglaise
70g gelatin	Add
250g CHK-N35ZECA	Pour over
600g whipped cream	Chill before adding the whipped cream.

ingredients	preparation
350g CHM-Q41ALUN	Melt
110g hazelnut oil 90g NAN-CR-HA5013	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.