ICED HAZELNUT MOUSSE

Bring the milk to a boil and pour it little by little over the HAZELNUT PRALINE, and emulsify the mixture. Use an immersion blender to perfect the emulsion. At the same time, make a Swiss meringue and incorporate it into this preparation. Heat egg whites and sugar in a water bath at 65°C (149°F). Whip until it cools. Incorporate a small portion of the milk and praliné mixture into the meringue to relax. Finish by incorporating the rest of the praliné milk mixture with a spatula. Mold and freeze immediately.

Pour a small portion of cold water over the ALMOND PRALINE and start mixing vigorously, then add the rest of the water and the passion fruit purée. Continue to mix until obtaining a liquid texture smooth and elastic. Mix to perfect this emulsion. Reserve in the refrigerator.

Roast the hazelnut flour in an oven at 160°C (320°F). Mix the ingredients together, spread between two sheets of baking paper as thin as possible. Freeze. Peel off the first leaf and bake in a ventilated oven at 150°C (302°F). Cut hot into pieces. Keep dry.