Gran Torino

A) ZABAIONE CREAM
Mix milk with 200 g of fresh cream and bring to boil. Add 150 g of Mousse Stabilizer and Zabaione Special, whisk slowly and let it cool down. Separately, whip 600 g of fresh cream with 60 g of sugar, then add 60 g of Mousse Stabilizer. Whisk slowly putting together the two compounds.

B) HAZELNUT MOUSSE
Whip 1.000 g of fresh cream with 100 g sugar. Add slowly Hazelnut paste and 100 g of Mousse Stabilizer.

B) DIRECTIONS
Cover the mould with Zabaione cream (A) and add a layer of Cream of Hazelnut with Grains. Continue with a layer of Hazelnut mousse and a layer of sponge soaked with Zabaione liquor 18° proof. Put into the blast chiller. Take it out from mould and glaze with Hazelnut Extra Shine. To decorate at will.

• Round shape silicon moulds

  Ø cm 13,5		cod. R52829
  Ø cm 16		cod. R52830
  Ø cm 18		cod. R52831

• Piping bag
• Kitchen aid