HAZELNUT SURPRISE
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Arie Yulianto
Yuli Hariyanto
Known for its the warm Indonesian hospitality, the relaxing atmosphere surrounded by greenery and its eclectic array of cuisine, Shangri-La Surabaya is truly an oasis of pleasure. This outstanding property is the epitome of luxury, indulgence and seduction. Represented by Yuli Hariyanto & Arie Yulianto.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 100g flour
- 100g sugar
- 10g eggs
- 60g hazelnuts ground
- 80g Praline paste
- 10g Baileys Irish cream
- 100g cream chantilly
- 100g biscuit crumbs
- 100g dark chocolate
- 50ml fresh cream
- 50g butter
Methods and Directions
- To make the sponge, whisk eggs and sugar in a mixing bowl. Whisk constantly while adding all the ingredients.
- To make the mousse, mix all the ingredients well in a mixing bowl.
- For the chocolate coating, melt the dark chocolate in a saucepan. Add fresh cream and butter. Mix well.
- To assemble, shape the mousse in a half ball shape, underline with chocolate sponge. Coat with chocolate ganache.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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