Milk Gianduja Mousse & Caramelised Macadamias


12-15 Ready Bake 100mm Fluted Butter Shortbread Pastry Shells (SS100F)

Milk Gianduja Mousse

  • 3 eggs
  • 150g sugar
  • 50ml water
  • 375g milk Gianduja chocolate
  • 8g gelatine powder
  • 20ml water
  • 1000ml cream
  1. Pre-heat fan forced oven to 160°C.
  2. Place the Butter Shortbread Shells on a baking tray to thaw to room temperature - approximately 30 minutes.
  3. Place thawed Butter Shortbread Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes. Set aside to cool.
  4. Whip eggs.
  5. Boil water and sugar to 118°C. Pour slowly into the eggs reducing the speed of the whisk. When all the sugar syrup has been added, return whisk to higher speed and whip until thick.
  6. Melt Gianduja to blend into sabayon.
  7. Soak gelatine in water, when bloomed melt, and add to the Gianduja.
  8. Fold in semi whipped cream.
  9. Pipe into mould and freeze, then de mould.

Shiny Chocolate Glaze

  • 300ml milk
  • 150ml cream
  • 100g sugar
  • 100g glucose
  • 1000g dark coverture chocolate
  1. Boil the milk with the cream, sugar, glucose and pour over chocolate to make a ganache.
  2. Pour ganache over mould at 34°C.
  3. Set in fridge until needed.
  4. Place glazed mousse into the pre-baked pastry shells.

Caramelised Macadamias

  • 250g macadamias
  • 250g sugar
  • 25g butter
  • 1g salt
  1. Roast macadamia nuts.
  2. Caramelise sugar to a light golden colour, add butter and salt then emulsify together.
  3. Add warm nuts and coat with sugar mix, lift out and keep separated.
  4. Place nuts around the edge of the pastry shell to finish.


*Please note the above oven temperatures and baking times are a guide only.

View our full range of Butter Shortbread Shells