The Noisettier

Recipe

Created by
  • Sylvie Thobor - Thobors

Zéphyr™ Caramel Mousse

Ingredients Preparation
  • 250g
    milk
  • 50g
    egg yolks
  • 100g
    sugar

Make a Crème Anglaise

  • 70g
    gelatin

Add

  • 250g
    Zéphyr™ Caramel

Pour over

  • 600g
    whipped cream

Chill before adding the whipped cream.

Gourmand glaze

Ingredients Preparation
  • 350g
    Alunga™

Melt

  • 110g
    hazelnut oil
  • 90g
    Praliné Grains

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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