1.4 cups of mineral water
5 colorless gelatin leaves
12 oz Nutella
2 cups berry syrup, reduced to a glaze
8 oz glucose
1.4 cups of mineral water
5 colorless gelatin leaves
12 oz Nutella
2 cups berry syrup, reduced to a glaze
8 oz glucose
Water the mineral water
Dissolve the gelatin leaves
Add the Nutella and whip with an electric mixer until smooth
Chill in the refrigerator until the gelatin is set
Whip again without leaving any lumps
Pour into a large syphon and charge with three gas charges
Store in the refrigerator
In a saucepan, heat the berry syrup and glucose over medium heat until reduced to a glaze
Remove from heat and reserve
When the glaze is cool, place a portion at the bottom of a plate
Add a dollop of Nutella whipped cream
Serve with a scoop of ginger ice cream or another flavor of your preference and a dark chocolate cookie.
