Hazelnut Mousse

Ingredients:

510 Grams Hazelnut Cream

200 Grams Yolks

7 Each Vanilla bean

11 Each Gelatin (gold)

1900 Grams Whipped cream

1000 Grams Zephyr white chocolate

20 Grams Vanilla extract

300 Grams Toasted hazelnuts

Method:

*Bring 700 grams cream, vanilla, dark roasted hazelnuts to a boil, steep, strain and re-weigh to make 510 grams for recipe*

1. Melt chocolate over double boiler, transfer to food processor.
2. Bring hazelnut cream to a boil, dissolve bloomed gelatin.
3. Temper into yolks.
4. Strain custard into white chocolate and process until smooth in food processor.
5. Transfer ganache into large bowl and fold in 25% whipped cream.
6. Add vanilla extract and remaining 75% whipped cream, fold thoroughly.
7. Portion into desired molds or allow to set overnight to use.