Mousse with Toffee, peanuts and Brasil Gentilini

Ingredients for Brasil streusel and peanuts

70 gBrasil biscuits Gentilini
70 g shelled and unsalted peanuts
30 g brown sugar
70 g butter
A pinch of salt

For the salted caramel mousse
150 g sugar
150 g fresh cream
48 g egg yolks
4,8 g isinglass
210 g fresh cream
1/4 of a teaspoon of salt

For the chocolate namelaka
125 g chocolate at 50%
100 g milk
5 g honey
2,5 g isinglass
200 g fresh cream

In addition
150 g fresh cream
shelled and unsalted peanuts as needed
white beads as needed

Processing for Brasil and peanuts streusel:
Put the cookies in a mixer until they are powder, add peanuts and activate the mixer again. Peanuts should not be reduced to powder, but leave them to grains. Now add salt, sugar and butter.

Work quickly with your hands forming crumbs. Spread them in a ring in the shape of a flower 20 cm covered with baking paper and let rest in the refrigerator for a couple of hours. Then bake for about 15 minutes at 200 degrees. Let cool on a grate.

For salted caramel mousse
Put the sugar in a saucepan over medium heat and wait for it to turn into caramel (2/3 minutes). Meanwhile boil the cream. When you have a golden caramel, remove the pan from the heat and pour the hot cream, stir with a whisk continuously until you get a smooth sauce.

Let cool slightly, then add the egg yolks, salt and jelly previously soaked in cold water and well squeezed and stir well. Assemble all in a planetary until cooling. Now add the whipped cream stirring from bottom to top without disassembling. Pour the mixture into a ring of steel in the shape of a flower of 20 cm and put in the freezer to harden.

For the chocolate namelaka
Soak isinglass in cold water. Bring the milk with honey to boil, then add the isinglass well squeezed and pour on the chocolate previously chopped coarsely. Emulsify with the minipimer and finally incorporate the cream. Keep refrigerated for at least 10/12 hours better if prepared the day before.

For the composition
Place the brasil and peanuts streusel on a plate. Remove the caramel mousse from the ring and place it on the streusel. Take two sac à poche, one with a French nozzle or star the other smooth and decorated with whipped cream and chocolate namelaka. Finally decorate with peanuts and beads