ICED HAZELNUT MOUSSE | Valrhona

ICED HAZELNUT MOUSSE | Valrhona

www.valrhona.us

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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Ingredients

  • 380g 50% ALMOND & HAZELNUT PRALINE
  • 90g water
  • 60g passion fruit purée
  • 280g hazelnut flour
  • 200g syrup at 30°C

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