Ingredients
-
700 g
Almond praline 60%
- Almond praline 60%
- Hazelnut praline 60%
- Almond & hazelnut praline 50%
- PISTACHIO PRALINE 42%
- PECAN PRALINE 50%
- 100 g Milk
- 350 g Whipping cream
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Recipe
Heat the milk and add the rehydrated gelatin.
Pour the milk over the praliné and emulsify the mixture using the paddle attachment in a stand mixer.
Stabilize the emulsion by gradually adding in the cold cream.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.