Ricetta

CHOCOLATE CAPRESE WITH HAZELNUT MOUSSE

FOR THE CAPRESE

Melt the butter in a saucepan. Pour it on the chocolate mixed with cocoa. Add the sugar, salt, eggs and finally the almond flour. Fill the rectangular shaped silicone molds and cook at 170°C for about 12 minutes.

FOR HAZELNUT MOUSSE

Whip the egg yolks in the machine while cooking the sugar with water at 121°C. Pour on the egg yolks to allow to cool. Melt the hazelnut paste and the rehydrated fish glue in a little cream. Stir gently and at the end add the cream. Fill the silicone molds in the form of small "quenelle" and freeze at -18°C.

ASSEMBLY

Lay the hazelnut mousse still frozen on the base of caprese and place in the refrigerator for 40 minutes.

Serve at 5°C.