Milk Gianduja Mousse & Caramelised Macadamias with 100mm Fluted Shortbread Shells

Milk Gianduja Mousse

Ingredients

  • 3 Eggs
  • 150 grams Sugar
  • 50 mls Water
  • 375 grams Milk Gianduja chocolate
  • 8 grams Gelatine Powder
  • 20 mls Water
  • 1000 mls Cream

Method

  • Whip eggs
  • Boil water and sugar to 118°c; pour slowly into the eggs reducing the speed of the whisk
  • When all the sugar syrup has been added, return whisk to higher speed and whip until thick
  • Melt Gianduja to blend into sabayon
  • Soak gelatine with water, when bloomed melt and add to the Gianduja
  • Fold in semi whipped cream
  • Pipe into mould and freeze, then de mould

Shiny Chocolate Glaze

Ingredients

  • 300ml Milk
  • 150ml Cream
  • 100 grams Sugar
  • 100 grams Glucose
  • 1000 grams Dark Chocolate coverture

Method

  • Boil the milk with the cream, sugar, glucose and pour over chocolate to make a ganache
  • Pour ganache over mould at 34°c
  • Set in fridge until needed
  • Place glazed mousse into the par baked pastry shell

Caramelised Macadamias

Ingredients

  • 250 grams Macadamias
  • 250 grams Sugar
  • 25 grams Butter
  • 1 gram salt

Method

  • Roast macadamias
  • Caramelise sugar to a light golden colour, add butter and salt then emulsify together
  • Add warm nuts to coat with sugar, lift out and keep separated
  • Place nuts around the edge of the pastry shell to finish

Recipe will fill approximately – 12 to15, 100mm fluted butter shortbread pastry shells (SS100F).