Caonova Shell

METHOD

CAONOVA 53 CREMEUX
Heat the milk and heavy cream, then strain it over the egg yolks to create an
anglaise. Add the gelatin sheets and mix everything with the CAONOVA 53. Blend with an immersion blender until smooth. Pour into molds
smaller than the main dessert mold and freeze for several hours.

CAONOVA MILK MOUSSE
Heat the milk to 75°C, then add the gelatin sheets and CAONOVA MILK. Blend with an immersion blender until smooth. When the mixture cools to 35°C, fold in the whipped cream.

ASSEMBLY
Fill silicone molds halfway with MOUSSE CAONOVA MILK, add one piece of CREMEUX CAONOVA 53, then fill to the top with MOUSSE CAONOVA MILK. Close with a piece of sponge cake and place in the freezer for a few more hours. Once well frozen, remove from the freezer and decorate as desired.