Ingredients:
- 650 g mineral water
- 80 g trimoline
- 125 g sugar
- 150 g glucose
- 40 g powdered milk (1%)
- 300 g white chocolate coating (Ivoire)
- 525 g pine nut cream (330 g milk, 195 g pine nut
- (63% milk, 37% pine nut paste)
Steps:
Warm the water with the trimoline and glucose, add the sugar and powdered milk, bring to the boil and chill for 12 hours. Blend the pine nuts into a smooth paste, add the milk and keep blending for another 2 minutes, add the melted chocolate and emulsify.
Chill for 12 hours. Blend the two mixtures and freeze.
