Recipe proposed by the Restaurant À la Ferme Loisel
Melt the white chocolate with the praline in a bain-marie. When the mixture is smooth, add the feuilletine and mix with a spatula. Spread the appliance out in a circle 26 cm in diameter and 4.5 cm high.
Dry melt the sugar in a large saucepan until you obtain a light caramel. Then incorporate the 200 g of pre-heated liquid cream. Add the hot mixture to the dark chocolate and mix. Stir in the egg yolks and then the Houlle juniper. Mix the device until it is homogeneous and leave to cool. Whip the remaining cream and fold into the cooled appliance.
Arrange in the circle with the praline crisp and chill for 12 hours.
When serving sprinkle with cocoa.