Almond Praline Mousse

Modern pastries invite us to explore textures and flavors that delight the senses, and Almond Praline Mousse is a perfect example of this. This recipe, part of the exquisite “Entremet de almendra y albaricoque” by Jordi Bordas, available in the Fiber Manual, stands out for its lightness and creaminess.

In this mousse, the Natur Emul plays a crucial role in this mousse. As a multifunctional ingredient, its moisturizing, stabilizing and emulsifying properties enable it to create a mousse with an airy, creamy texture. Its ability to disperse in both fats and aqueous liquids is ideal for reducing fat content, such as egg yolk, without compromising taste or texture. In addition, Natur Emul helps prevent syneresis during freezing, ensuring that the mousse maintains its stability and smoothness even after refrigeration.

Ideal for those looking for a dessert that is both indulgent and sophisticated, this mousse is a perfect addition to any pastry menu. We hope you enjoy preparing and tasting this recipe as much as we enjoy sharing it with you.