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ICED HAZELNUT MOUSSE
Recipe from L'École Valrhona
Makes 1400g, 2 Eclats molds.
Recipe Step by Step
ICED PRALINÉ HAZELNUT 66% MOUSSE
170g whole milk
120g egg whites
470g whipping cream
Bring the milk to a boil and pour it little by little over the HAZELNUT PRALINE, and emulsify the mixture. Use an immersion blender to perfect the emulsion. At the same time, make a Swiss meringue and incorporate it into this preparation. Heat egg whites and sugar in a water bath at 65°C (149°F). Whip until it cools. Incorporate a small portion of the milk and praliné mixture into the meringue to relax. Finish by incorporating the rest of the praliné milk mixture with a spatula. Mold and freeze immediately.
PASSION PRALINÉ SAUCE
380g50% ALMOND & HAZELNUT PRALINE
60g passion fruit purée
Pour a small portion of cold water over the ALMOND PRALINE and start mixing vigorously, then add the rest of the water and the passion fruit purée. Continue to mix until obtaining a liquid texture smooth and elastic. Mix to perfect this emulsion. Reserve in the refrigerator.
280g hazelnut flour
200g syrup at 30°C
Roast the hazelnut flour in an oven at 160°C (320°F). Mix the ingredients together, spread between two sheets of baking paper as thin as possible. Freeze. Peel off the first leaf and bake in a ventilated oven at 150°C (302°F). Cut hot into pieces. Keep dry.
Assembly and finishing
Arrange a small line of PASSION PRALINÉ SAUCE, 3 slices of ICED PRALINÉ MOUSSE, HAZELNUT STRATS and mango lines. Finish with some grains of passion fruit.
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