Italian chocolate dream

Whip the Stand & Overrun (1) to 3/4.

Heat the liquid Stand & Overrun (2)to 50°C.

Once the Stand & Overrun (2) has warmed up, pour it over the previously melted chocolate at 50°C and mix to a glossy ganache.

Fold in the whipped Stand & Overrun (1).

Heat the syrup and almond milk to ca 30°C.

Prepare the gelatin mass by adding the water to the gelatin powder.

Melt and add to the almond milk.

Combine with the custard cream.

Fold in gently the meringue and finish with the semi-whipped Stand & Overrun.

Use at once.

Whip the egg yolks and sugar (1).

Beat the egg whites with the sugar (2).

Pour the egg yolks over the egg whites and mix carefully.

Carefully fold in the sieved flour.