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MAKES SIX INDIVIDUAL DESSERTS
To be made the day before:
JIVARA 40% crémeux
GUANAJA 70% whipped
ganache
To be made on the day:
Puffed rice and quinoa
GUANAJA 70% moulded shell
Required utensils:
4cm-diameter round cutter
6cm-diameter half-spheres
Strainer
2 piping bags
5-mm plain round nozzle
Recipe Step by Step
Step01
Step02
Step03
Step04