Black and White

    • Prep Time
    • 45 minutes
    • Cook Time
    • 20 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Genoa Bread Hazelnut Biscuit

Ingredients

  • 135 g whole eggs
  • 135 g almond paste 50%
  • 20 g hazelnut paste
  • 45 g butter
  • 30 g flour
  • 3 g baking powder

Preparation

Using the leaf-shaped beater, mix the almond paste by adding the eggs little by little in order to obtain a mixture without grains. Add the almond paste then add the flour, the baking powder and mix everything. Add the melted butter. Bake at 175°C for about 15 minutes.

Vanilla Panacotta

Ingredients

  • 250 g thick cream
  • ½ vanilla pod
  • 21 g gelatin mass (3 g gelatin powder 200 blooms and 18 g water)
  • 20 g granulated white sugar

Preparation

In a saucepan, place the thick cream with the vanilla pod and boil for 10 minutes. Add the melted gelatin mixture, the granulated white sugar and mix together. Dissolve well and mix everything. Once it’s cooled down, pour over the genoa bread biscuit.

Dark chocolate mousse

Ingredients

  • 240 g milk
  • 460 g dark chocolate 72%
  • 650 g whipped cream

Preparation

Boil the milk, pour over the melted dark chocolate, whip the cream and mix everything together. Pour immediately.

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