Hazelnut and Cocoa Gourmet Sauce
Apricots in syrup
Cream 500 g
Moussecream+5°: 100 g
Whole milk 60 g
Fabbriyog 35 g
10 g icing sugar
1 h and 30 minutes
Mix the cream and Moussecream +5° in the planetary bowl, and whip until the bowl is filled halfway. Separately mix Fabbriyog, milk and icing sugar, add to the cream and continue beating until the mousse is nice and fluffy. Thoroughly mix all of the ingredients and bake at 170°C, placing little pieces of streusel onto the baking tray lined with baking paper.
Make a base with the Hazelnut and Cocoa Gourmet Sauce, and then add the peanuts, chopped apricots and crumbled streusel. Fill with the yogurt mousse, cool thoroughly and top with Apricot Nappage. Garnish.
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