Hazelnut Mousse

HAZELNUT MOUSSE

Ingredients

  • 200 g.
  • Trebon Neutro
  • 200 g.
  • Water 45-50ºC
  • 1000 g.
  • Whipped Cream
  • 300 g.
  • Nocciola Vela Bianca

Elaboration

Mix Trebon Neutro with water. Combine with Nocciola Vela Bianca slightly whipped.

L.C. DULCE DE LECHE GELIFICATED

Ingredients

  • 400 g.
  • Les Crèmes Dulce de Leche
  • 40 g.
  • Milk
  • 4.5 g.
  • Gelatie leaves

Elaboration

Mixer and warm L.C. Dulce de Leche with milk. Add the hydrated gelatine, remove, mold and freeze.

CRUNCHY HAZELNUT

Ingredients

  • 100 g.
  • Nocciola Vela
  • 200 g.
  • Mara pure chocolate
  • 100 g.
  • Crunchy-Crep

Elaboration

Mix Nocciola Vela with melted Mara. Add Crunchy-Crep. Mold and cool.

    1.Fill the silicone mouls with Vela Bianca Mousse, placing a gelified L.C. Dulce de Leche inside them.

    2.Freeze and couting with Springel Gianduia.

Recipes

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Chocolate Mousse.

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Ganache-Lemon Tartlet.

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