Hazelnut Strawberry Mousseline
Ingredients
- Ingredients & Preparation
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Part A: Beat 150g whipping cream until soft peaks are formed.
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Part B: Slowly add 70g Le Fruit de MONIN Strawberry & 1% MONIN Lime Rantcho concentrate into Part A.
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Part C: Bloom 8g gelatin powder in 20g milk & heat up.
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Part D: Add Part C into Part B while it is still hot.
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Part E: Fold in 2 tbsp of toasted ground hazelnuts & add into piping bag.
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Final Step: Pipe into the desired mold & freeze.
