Iced chocolate cloud with Palo Cortado toffee
Recipe
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hazelnut praline feuilletine
ingredients | preparation |
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Mix the praline with the hazelnut paste. Mix the feuilletine with the salt. |
Palo Cortado toffee
ingredients | preparation |
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Make a caramel at 180ºC. |
coated almonds
ingredients | preparation |
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Make a syrup with the water, sugar, vanilla and butter. Add the chopped almonds and mix until they begin to coat everything. |
chocolate ice cream
ingredients | preparation |
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Heat the milk and cream to 40ºC. |
cocoa wafer
ingredients | preparation |
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Mix the solid and liquid ingredients together separately. Combine them. |
cherry pectin
ingredients | preparation |
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Heat the nectars to 40ºC. |
others
Mynth sproud. |
assembly step by step
Make a tear drop of Palo Cortado on the bottom of the plate. Place a spoonful of feuilletine in the middle of the tear drop. |