Essentials

MOUSSE TEXTURES

PRALINÉ CHANTILLY

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 900 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Almond & hazelnut praline 50%
  • 250 g Milk
  • 1800 g Whipping cream
  • 15 g Gelatin
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g

Tips

The ideal serving temperature for this mousse is 4-6°C (40-42°F).

Recipe

Heat the milk and add the rehydrated gelatin.

Gradually pour the mixture over the praliné, carefully emulsifying.

Immediately mix using an immersion blender to make a perfect emulsion.

Stabilize the emulsion if necessary by adding some of the cream whipped to the texture of a mousse.

As soon as you obtain a smooth mixture, add the rest of the airy whipped cream.

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