Light praline mousseline recipe

Ingredients

• 150 g cream, infused with roasted hazelnuts
• 14 g Gelatin
• 700 g Cacao Barry hazelnut piemont praline 50%
• 2 g salt
• kg whipped cream, infused with hazelnuts

• 900 g Cacao Barry hazelnut piemont praline 50%
• 450 g Cacao Barry Paillete feuillantine
• 225 g Cacao Barry Excellence 55%
• 1 litre pineapple juice
• 50 g lemon juice
• 50 g white rum
• 200 g sugar
• 50 g glucose powder
• 4 g stabiliser

• 600 g butter
• 600 g sugar
• 600 g almond powder
• 450 g flour
• 120 g Cacao Barry extra brute cocoa powder
• 9 g salt
• Fresh cress
• Pulled sugars

Mousseline
1. Boil the cream and pour over the hazelnut praline paste.
2. Add the gelatin and salt and combine.
3. Cool down and add the whipped cream. Chill.
Feuillantine Pipe
4. Melt the 55% dark chocolate and praline.
5. Fold in the feuillantine.
6. Roll down to 5 mm and use to form pipes, to be filled with the mousseline.
Chocolate Streusel
7. Mix together the dry ingredients then rub in the butter to create a breadcrumb consistency.
8. Cover and chill for minimum 2 hours.
9. Transfer to a lined baking sheet, evenly spread, bake at 175°C for 15 minutes, stirring and turning a couple of times, break up any large clumps.
10. Allow to cool in tray.
To Assemble
11. Arrange the chocolate struesel on the plate.
12. Fill the pipes with the mousseline and place on the soil.
13. Garnish with fresh cress for the colour.
14. Quenelle the sorbet and decorate with a fine sugar pull on top.