Caramelised Tropical Entremet
level 3
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Recipe components
Callebaut® ingredients
ELEMENT 1: BANANA CAKE
Ingredients | Preparation |
---|---|
| 130 Gms per mould
|
ELEMENT 2: HAZELNUT PRALINE CREAM
Ingredients | Preparation |
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| 210 Gms per mould
|
ELEMENT 3: TROPICAL FRUIT
Ingredients | Preparation |
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| 205 Gms per mould Soak gelatin in ice water until softened; squeeze out excess water and set aside. |
ELEMENT 4: CARAMELISED MILK CHOCOLATE MOUSSE
Ingredients | Preparation |
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| 300 + 150 Gms per mould
|
ELEMENT 5: GLAZE
Ingredients | Preparation |
---|---|
| 300 + 150 Gms per mould
|