Caramel walnut Mousse

Walnut Biscuit

1. Mix the chopped walnut, potato starch, sieved wheat flour
2. Whisk Egg yolk + Sugar A.
3. Make Meringue with Sugar B + Egg white
4. Mix 2) + 3) and slowly add 1) gently by the spatula.
5. Bake 170 degree for 12 min

Caramel Mousse

1. Mix Caramel paste + Soaked gelatin (1:5)
2. Fold 1) with the whipped Mascapone + DB cooking cream mixture

Caramelized walnut

1. Boil water + Sugar and then add the walnut
2. Keep heating and when the color is turned to the white, spread on Silpat for cooling.

Caramel glacage

1. Mix Mirrogel, Cointreau 60, Caramel paste

Assemble

1. Place the biscuit on the bottom of Ring
2. Fill the mousse till the half of the Ring
3. Sprinkle Caramelized walnut
4. Place the 2nd Biscuit and fill with the mousse
5. Freeze
6. Put caramel Glacage on top and release from Ring