Alunga™ plated dessert
Recipe
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Light Hazelnut Biscuit
ingredients | preparation |
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Whisk cold |
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Add |
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Whisk |
Add the beaten egg whites to the first mixture. |
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Add the beaten egg whites to the first mixture. |
Alunga™ ganache
ingredients | preparation |
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Bring to boil |
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Pour over |
Mix the cream with the 41% Alunga™ milk chocolate couverture. |
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Mix the cream with the 41% Alunga™ milk chocolate couverture. |
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Mix the cream with the 41% Alunga™ milk chocolate couverture. |
Alunga™ Mousse
ingredients | preparation |
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Bring to a boil |
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Pour over |
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At 35°C, add |
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At 95°F/35°C, add |
Alunga™ glaze
ingredients | preparation |
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Cook at 103°C |
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Cook at 217.4°F/103°C |
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Pour over |
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Add |
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Add |
Mix and place in the refrigerator for 24h. |
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Mix and place in the refrigerator for 24h. |