405 g milk
285 g whipping cream
160 g Carambar®
6 g gelatine
1 g salt
Total weight: 857 g
Step
Soak the gelatine. In a saucepan, melt the Carambar® with the
milk and cream. Add the salt, then the drained melted gelatine.
Blend until smooth.
2. ST-RÉMY® HAZELNUT CHOCOLATE MOUSSE
Ingredients
150 g milk
2,5 vanilla pods
2 g Tonka beans
180 g Inaya chocolate
300 g whipped cream
60 g hazelnut paste
20 g St-Rémy® brandy 60%
Total weight: 712 g
Step
Roast the Tonka beans in a fan-assisted oven at 140°C for
10 minutes. Bring the milk, vanilla and chopped Tonka beans
to the boil in a saucepan. Cover with cling film. Leave to infuse
for 10 minutes. Heat through. Add the chocolate and hazelnut
paste. Stir in the whipped cream and St-Rémy® brandy.
3. ST-RÉMY® VANILLA ICE CREAM WITH CARAMELISED HAZELNUTS
Ingredients
1 036 g milk
400 g whipping cream
4 vanilla pods
120 g egg yolks
220 g caster suger
100 g milk powder
140 g atomised glucose
10 g stabiliser
20 g liquid vanilla
300 g caramelised hazelnut pieces
40 g St-Rémy® brandy 60%
Total weight: 2 386 g
Step
Bring the milk, whipping cream, scraped vanilla pods and liquid
vanilla to the boil.
Mix together the sugar, milk powder, atomised glucose and
stabiliser. Beat the egg yolks with this mixture.
Cook at 85°C. Strain. Blend.
Cool rapidly to 3°C. Add the St-Rémy® brandy. Leave to mature
for at least 4 hours. Blend again.
Turbine. Stir in the caramelised hazelnuts.
4. ASSEMBLY
Ingredients
SQ salted popcorn
Step
Pour 40 g of Carambar® cream into a Martini glass. Blend well
to keep the foam. Place in the freezer.
Pour 40 g St-Rémy® hazelnut chocolate mousse. Put in the
fridge. Place a scoop of St-Rémy® vanilla ice cream on top.
Cover the scoop of ice cream with salted popcorn. Place dark
chocolate strands and gold chocolate crunch.
