Entremets signature 100% wholefruit
Recipe

Evocao™ cream
Ingredients | Preparation |
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Total weight: 730 g Heat the cream, rice milk and honey together. |
Evocao™ chocolate mousse
Ingredients | Preparation |
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Total weight: 1000 g Soften the gelatin with the water and refrigerate.
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Soft chocolate biscuit
Ingredients | Preparation |
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Total weight: 500 g Melt the butter and dissolve the chocolate. |
Biscuit base
Ingredients | Preparation |
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Total weight: 215 g Combine the ingredients. |
Crunchy biscuit
Ingredients | Preparation |
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Total weight: 300 g Put the butter, chocolate and praline in the mixer bowl. |
Assembly
Fill the mould with 150 g chocolate mousse. |