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Recipe by Chef Jabeen at Constance Halaveli
Almond Dacquoise (Gluten-free)
Cocoa Nib Crunch
Almond Coffee Mouse
Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue.
Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients.
Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass.