Yield: 16 servings. 19 oz. cream 19 oz. half & half 4.5 oz. sugar 1 vanilla bean 1 tsp. vanilla extract 1 strip orange peel 4 sheets gelatin 12 oz. Gianduja (hazelnut milk chocolate) Combine cream, half & half, sugar, vanilla bean, vanilla extract and orange peel in a saucepan over medium heat. Once heated, turn off and infuse for 20 minutes. Bloom gelatin; add to infused mixture. Strain over chopped Gianduja and whisk together until completely incorporated. Pour into ...
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