Creamy hazelnut

December 5, 2024 by admin

PREPARATION

Roast the hazelnuts at 150°C for 10 minutes.

Let the hazelnuts cool then rub them between your hands to remove the skins.
Blend the hazelnuts until you obtain a pasty powder. Add the milk then mix again to obtain a paste.
Heat the cream and sugar. Add the gelatin drained off the heat.

Pour the cream over the hazelnut paste then mix again until you obtain the finest grain cream possible.

Pour the cream into an insert mold.

Chocolate mousse :
Melt 200g dark chocolate. Pour 75g hot cream (I added 4g gelatin) and make a ganache. Whip 300g cream into whipped cream and delicately add the chocolate.