Aloe Jelly
Procedure Shortcrust pastry Mix butter, icing sugar, salt and Pastovopan. Add sifted flour and knead. Shape it into discs and bake at 160° for about 15 minutes.
Ingredients
- 600 g butter
- 1000 g flour
- 400 g Pastovopan
- 200 g icing sugar
- 2 g salt
- 350 g Simplé Aloe
- 150 g water
- 8 g gelatine to rehydrate or 100 g Pannamouse
- 250 g milk
- 500 g semi-whipped cream
- 360 g milk chocolate 42%
- 6 g gelatine or 50 g Pannamousse
- 160 g Gelée Aloe
- 140 g Nappage Neutral
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