Pastry Chef Jose Luis Flores of OLA – Miami, FL Yield: 22 Servings Hazelnut ice cream: 16 ounces heavy cream 16 ounces milk 5 ounces sugar 1 ounce glucose 2-1/2 ounces hazelnut paste 8 egg yolks, beaten Meringue: 2 cups Read More …
Chocolate Bombe with Hazelnut Ice Cream and Croccante