Almond milk and roasted hazelnut foam
- 1,5 oz. hazelnut liqueur
- 5 oz. of almond milk infused with roasted hazelnut powder
- 1/4 of galimousse
- 0,1 tbs of whipped cream stabilizer
Mix all the ingredients in an electric mixer until obtaining a foam.
THE RECIPE
- 1 oz. Tigre Blanc Alambic Edition® infused with praline
- 1 oz. almond milk infused with roasted hazelnut powder
- 1/4 oz. homemade vanilla syrup
- Almond milk and roasted hazelnut foam
Pour in a shaker filled with ice, Tigre Blanc Alambic Edition® infused with praline, almond milk infused with roasted hazelnut powder and the homemade vanilla syrup. Shake and strain twice in a shot glass. Place delicately the foam on the liquid and the Paris-Brest pastry on the shot glass. Serve with a spoon.