Inaya™ plated dessert
Recipe
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Light Hazelnut Biscuit
ingredients | preparation |
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Whisk cold |
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Add |
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Whisk |
Add the beaten egg whites to the first mixture. |
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Add the beaten egg whites to the first mixture. |
Inaya™ ganache
ingredients | preparation |
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Bring to boil |
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Whiten |
Cook at 85°C. |
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Cook at 185ºF/85 °C as an anglaise. |
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Strain and pour over |
Inaya™ Mousse
ingredients | preparation |
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Cook at 121 °C |
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Cook at 249.8°F/121°C |
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Pour over |
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Beat the mixture and at 35 °C, add |
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Beat the mixture and at 95°F/35 °C, add |
Inaya™ glaze
ingredients | preparation |
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Cook at 103 °C |
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Cook at 217.4°F/103°C |
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Pour over |
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Add |
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Add |
Mix and place in the refrigerator for 24h. |
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Mix and place in the refrigerator for 24h. |