Mousse of Piedmont hazelnut i.g.p. with 6 Luppoli Bock Rossa

Recipe ingredients:

(for 4 people)

Piedmont Hazelnut mousse i.g.p.
300 g of creme anglaise
200 g of whipped cream
50 g of Piedmont Hazelnuts paste i.g.p.
8 g of gelatin in sheets

Biscuit with milk chocolate and puffed rice
200 g of milk chocolate
50 g of puffed rice

Gelatin of 6 Luppoli Bock Rossa
330 ml of 6 Luppoli Bock Rossa
60 g of dextrose
2 g of agar Agag

Decoration
80 g chopped hazelnuts Piedmont i.g.p.
160 g mixed berries q.b.

Preparation:

Piedmont Hazelnut mousse i.g.p.
Stir in the Piedmont Hazelnuts paste in warm creme anglaise and add the gelatin sheets previously soaked in cold water, then place the mixture in the refrigerator and add the whipped cream

Biscuit with milk chocolate and puffed rice
Mix the puffed rice with melted milk chocolate, then with the help of a rolling pin, roll out the mixture onto a sheet of baking paper and then cover with another sheet of baking paper, after that extract discs with the same diameter hemispherical mold used for the Piedmont Hazelnuts mousse

Gelatin of 6 Luppoli Bock Rossa
Mix all ingredients and bring to a boil

Presentation:

Chop up the biscuit into a flat plate, place small quenelle of hazelnut mousse, garnish with cubes of gelatin.