Transparence l’Enchantée | Valrhona Chocolate
ASSEMBLY Decorate the sides and bottom of the glasses using a paper cornet bag of cold Praliné sauce. Make the Light Praliné 66 % Mousse, pour in 30 g and
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.com.
Ingredients
- 200g whipping cream 35 %
- 5g gelatine
- PRALINE NOISETTE 66% FRUITE
- 300g whipping cream 35 %
- 800g fresh apricots
- 110g light brown sugar
- 2g yellow pectin
- 200g whole milk
- 4g gelatine
- 250g PRALINE NOISETTE 66% FRUITE
- 135g whipping cream 35 %
- 12g glucose
- 12g invert sugar
- 180g JIVARA LACTEE 40%
- 365g whipping cream 35 %
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