Cappuccino Smooth

Soft almond biscuit

• 255g egg whites
• 255g sugar
• 390g eggs
• 180g egg yolks
• 570g sugar
• 720g almond powder
• 180g flour
• 9g salt
• 330g butter

Cremeux caramel

• 155ml whole milk
• 38g gelatin mass (100g gelatin powder and 550g cold water)
• 270g caramel chocolate
• 2g salt
• 310g cream 35%

Soft almond biscuit

• Whip the egg whites. Gradually add half the sugar to make a meringue.
• In another bowl, mix the eggs, egg yolks and the remaining sugar.
• When it becomes light, add the almond powder, flour, salt and the melted butter on the egg.
• Add the meringue gradually.
• Bake at 160°C in a convection oven for 25 minutes.
• Bake at 180°C in a deck oven for 25 minutes.

Cremeux caramel

• Heat the milk to 85°C.
• Add the gelatin.
• Combine the chocolate and salt. Mix well until the chocolate has melted.
• At 35°C, add the cream mix and pour it in a mold then add the biscuit and freeze it.