Valrhona Manjari Cremeux with Almond & Hazelnut Praline Mousse and Passion Fruit

Name: Valrhona Manjari Cremeux with Almond & Hazelnut Praline Mousse and Passion Fruit
Ingredients: 510 g (18.2 ounces) Valrhona Manjari 64%, chopped; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 350 g (1¼ cups and 1 Tbsp) passion fruit puree; 100 g (⅓ cup) simple syrup; 3 g (1 tsp) agar agar; 250 g (1 cup and 2 Tbsp) whole milk; 250 g (1 cup and 2 Tbsp) heavy cream; 56 g (¼ cup) inverted sugar; 100 g (⅓ cup and 2 Tbsp) egg yolks; 75 g (⅓ cup) granulated sugar; 3 g (1 tsp) ice cream stabilizer; 100 g (⅓ cup and 2 Tbsp) almond hazelnut praline paste

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Valrhona Manjari Cremeux

500 g (2 cups and 2 Tbsp) heavy cream

Dessert

Method

Valrhona Manjari Cremeux

Bring heavy cream and milk to a boil in a medium-sized pot. Whisk to combine egg yolks and sugar in a small bowl and slowly pour in hot liquid to temper. Return mixture to pot and cook to 82-84°C. Strain and pour over chocolate. Emulsify with a hand blender until smooth and pour into small ring molds. Refrigerate for about 12 hours.