ICED HAZELNUT MOUSSE | Valrhona
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.
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.valrhona.us.
Ingredients
- 380g 50% ALMOND & HAZELNUT PRALINE
- 90g water
- 60g passion fruit purée
- 280g hazelnut flour
- 200g syrup at 30°C
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