BalaNce
SPRAY CHOCOLATE200 g milk chocolate 50 g cacao butter 20 g dark chocolate Instructions: Fill the Dobla Coconut cup with a bit of praline parfait. Press a ball of parfait cream in this and then fill the cup with the praline parfait. Dust the top with spray chocolate and garnish it with liquid caramel. Put the cup on a white serving platter and decorate the platter with pineapple compote. | PRALINE PARFAIT600 g unsweetened whipping cream250 g pâte à bombe 80 g praline cream 50 g full fat milk 50 g sugar 1 vanilla pod Instructions: Bring the milk to the boil with sugar and vanilla.Then mix the praline cream with this. Stir cold with pâte à bombe and soft peaked whipped cream until it has turned into mousse. |
