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.
