Chef Gianluca Fusto
439g 66% almond & hazelnut praliné
15g X58 pectin
35g sugar
997g whole UHT milk
100g acquolina hazelnut paste
35g cocoa butter
Add the sugar to the X58 pectin. Using a whisk add this mixture to the milk at 35 °C and bring to a boil, always stirring with a spatula. Pour a part of the milk over the fruity praliné previously combined with the cocoa butter melted at 40°C and, using a spatula, stir hard to create an emulsion. Continue pouring the milk, always trying to maintain this elastic, shiny consistency. Refine the structure with the help of a mixer. This gelée can be reheated whenever necessary, taking care to bring everything to 60°C and then use it at 30/35°C.
Attention: this gelée cannot be frozen.