Roast 500 grams of hazelnut powder in the oven at 150 degrees for 20 minutes. Pour 50 grams of roasted hazelnut powder into a liter of roasted almond milk and leave to infuse cold for 24 hours. Filter the liquid before chilling.
This subtle blend of textures will awaken your taste buds. Delicious, fresh, crunchy and creamy, let yourself go for a moment of emotion!
The cocktail
THE MATERIAL
- 1 shaker
- 1 strainer
- 1 electric mixer
PREPARATION OF ROASTED ALMOND MILK INFUSED WITH ROASTED HAZELNUT
PREPARING HOMEMADE VANILLA SYRUP
Pour 0.5 liters of water and 500 grams of vanilla-flavored brown sugar into a saucepan. Bring to the boil for 20 minutes. Leave to cool before chilling.
PREPARING TIGRE BLANC EDITION VODKA® INFUSED WITH PRALINE
Pour 50 grams of praline paste into a bottle of Tigre Blanc Alambic Edition® vodka and leave to infuse for 24 hours.
PREPARATION OF HAZELNUT-INFUSED ALMOND MILK MOUSSE AND HAZELNUT LIQUEUR:
- 50 grams hazelnut liqueur
- 150 grams roasted hazelnut-infused almond milk
- 30 grams galimousse
- 1.5 grams chantifix
Place all ingredients in an electric mixer and beat until frothy.
THE RECIPE
- 4 cl Tigre Blanc Alambic Edition® infused with praline
- 3 cl roasted almond milk infused with roasted hazelnut powder
- 1 cl homemade vanilla syrup
- Hazelnut-infused roasted almond milk mousse with hazelnut liqueur
Pour praline-infused Tigre Blanc Alambic Edition® ice cream, roasted almond milk infused with roasted hazelnut powder and vanilla syrup into a shaker. Shake and pour into a shot glass, taking care to double-filter. Place the mousse on top of the liquid, then place the Paris Brest decoration on the glass. Serve with a teaspoon.