Ingredients
For
1
servings
100 g syrup bandung (soak)
600 g milk
500 g evaporated milk
330 g toasted peanut paste
90 g white couverture chocolate 35%
3 g sea salt flake
420 g feulletine
30 g toasted almond nibs
Preparation
Whip up into soft peaks. Lastly, add in melted gelatin.
Soak into Syrup Bandung Syrup.
Mix all ingredients well.
Mix well and flatten into 5mm thickness. Keep in the freezer and cut by the cutter.
Whip up all into soft peaks except gelatin mass. Lastly, add in melted gelatin and whip till medium peaks for piping.
