15 mins
Easy
Have you tried Cousbareia? Once you do, you won’t want to pair your fish with any other sauce.
min
min
Frosted hazelnut:
1) Moisturize the jelly sheets.
2) Blend all the ingredients and heat them at 60º C.
3) Emulsify and put aside.
Pine nuts ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Banana ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Toffe sauce:
1) Caramelize the sucrose.
2) Add butter until hazelnut’s point is reached.
3) Add a pinch of salt.
4) Lessen it until the right texture is reached.
Dehydrated hazelnut biscuit:
1) Blend all the ingredients.
2) Put everything into a siphon charging N20.
3) Bake it in the microwave.
4) Put it in the dehydration machine for 4 hours.
Crunchy hazelnut:
1) Blend all the ingredients with the milk coating.
2) Stretch with a roller.
Creamy yogurt and white chocolate:
1) Blend all the ingredients (except for the yogurt) and heat them at 60º C.
2) Add the yogurt.
Raspberry gelee:
1) Beat and emulsify all the ingredients.
Frosted hazelnut:
1) Moisturize the jelly sheets.
2) Blend all the ingredients and heat them at 60º C.
3) Emulsify and put aside.
Pine nuts ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Banana ice cream:
1) Blend all the ingredients with pasteurization at 85º C.
Toffe sauce:
1) Caramelize the sucrose.
2) Add butter until hazelnut’s point is reached.
3) Add a pinch of salt.
4) Lessen it until the right texture is reached.
Dehydrated hazelnut biscuit:
1) Blend all the ingredients.
2) Put everything into a siphon charging N20.
3) Bake it in the microwave.
4) Put it in the dehydration machine for 4 hours.
Crunchy hazelnut:
1) Blend all the ingredients with the milk coating.
2) Stretch with a roller.
Creamy yogurt and white chocolate:
1) Blend all the ingredients (except for the yogurt) and heat them at 60º C.
2) Add the yogurt.
Raspberry gelee:
1) Beat and emulsify all the ingredients.
15 mins
1 hr 50 mins
40 mins
