The Noisettier

The Noisettier

Level:
Medium

Zéphyr™ Caramel Mousse

Used products: Zéphyr™ Caramel Mousse

  • 8.8 oz
    milk
  • 1.8 oz
    egg yolks
  • 3.5 oz
    sugar

Preparation: Zéphyr™ Caramel Mousse

Make a Crème Anglaise

Used products: Zéphyr™ Caramel Mousse

  • 2.5 oz
    gelatin

Preparation: Zéphyr™ Caramel Mousse

Add

Used products: Zéphyr™ Caramel Mousse

Preparation: Zéphyr™ Caramel Mousse

Pour over

Used products: Zéphyr™ Caramel Mousse

  • 1.3 lb
    whipped cream

Preparation: Zéphyr™ Caramel Mousse

Chill before adding the whipped cream.

Gourmand glaze

Used products: Gourmand glaze

Preparation: Gourmand glaze

Melt

Used products: Gourmand glaze

Preparation: Gourmand glaze

Add

Pour the mousse in a 15 mm frame and freeze it.
Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze.
Place each bite on a square of dark chocolate cut to the same size and decorate.