This entremet is a part of our collaboration with Australian Macadamia Society for The Australian Macadamia Festival.
You'll find layers of a sour passion fruit salted caramel, which is balanced with macadamia praliné, dark chocolate soufflé and crumble and is covered in milk chocolate mousse.
KEY INGREDIENTS
Milk, refined sugar, eggs, gelatine, dark chocolate, whipped cream, refined wheat flour, cocoa powder, sea salt, butter, cream, cooking oil, cocoa powder, milk chocolate, passion fruit, macadamia nuts, yogurt.
ALLERGENS
Lactose, Egg, Gluten, Soy, Nuts, Chocolate.
SERVING DIRECTIONS
Refrigerate upon arrival. Leave at room temperature for 2 hours before serving for it to soften.
