RAINDROPS
AN ELEGANT WAY TO SERVE SOFT NOUGATS
Difficulty level
AN ELEGANT WAY TO SERVE SOFT NOUGATS
Ingredients
| NOBEL BIANCO - melted at 45°C | g 200 |
| PRALIN DELICRISP FRUITS ROUGES | g 200 |
Preparation
Combine the ingredients and use the mixture to fill some small hemispherical silicone moulds.
Let fully crystallize in the fridge, the remove from moulds.
Ingredients
| NOBEL BIANCO - melted at 45°C | g 200 |
| PRALIN DELICRISP CITRON MERINGUE | g 200 |
Preparation
Combine the ingredients and use the mixture to fill some small hemispherical silicone moulds.
Before it begins to harden, pair with the red fruit hemispherepreviously created.
Let crystallize in the fridge until fully hardened.
Ingredients
| RENO CONCERTO BIANCO 31,50% - tempered | To Taste |
| RENO CONCERTO LATTE 34% - tempered | To Taste |
Wait for the raindrops to be fully crystallized, then remove them from moulds and place them onto some golf tees, glaze with the different kinds of tempered chocolate so as to create a marble effect.
Once crystallized, remove the raindrops.
Chocolatier and Pastry Chef
