Gianduia Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
NO. 1
1 kilo: Hazelnut praline paste,
375 gram: Sugar,
750 gram: Butter,
NO. 2
1 kilo: Chocolate,
1 Litre: cream,
12 gram: Gelatine,
20: Eggs,
80 gram: Coffee, ready made
50 milliliter: Rum,
Directions:
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
No. 1. Cream together until light.
No. 2. Melt chocolate, add melted gelatine, eggs, coffee and rum.
Lastly fold in soft whipped cream.
Spread No.1 about 5 mm thick in a mould, top with No.2. Refrigerate
till set.
Source: Given to share with the express permission of Chef de Cuisine
Source from luhu.jp
No. 1. Cream together until light.
No. 2. Melt chocolate, add melted gelatine, eggs, coffee and rum.
Lastly fold in soft whipped cream.
Spread No.1 about 5 mm thick in a mould, top with No.2. Refrigerate
till set.
Source: Given to share with the express permission of Chef de Cuisine
Source from luhu.jp