Alunga™ plated dessert | Caprimo
Experience a decadent Alunga™ plated dessert featuring light hazelnut biscuits and rich ganache mousse, crafted by a Chocolate Academy Chef. Enjoy reduced sugar indulgence with premium ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 150 g hazelnut powder
- 150 g fine sugar
- 125 g Whole egg(s)
- 80 g egg yolks
- 120 g sifted flour
- 225 g egg white
- 100 g sugar
- 200 g cream
- 200 g milk
- 140 g glucose syrup
- 450 g CHM-Q41ALUN
- 430 g Whole milk
- 1200 g soft whipped cream
- 150 g water
- 300 g sugar
- 300 g glucose syrup
- 100 g unsweetened concentrated milk
- 100 g sweetened concentrated milk
- 300 g CHM-Q41ALUN
- 17 g gelatin powder (200 Bloom)
- 102 g water for hydrating
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