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This delicious frozen nougat with candied fruit will be savored with indulgence.
Ingredients for 4 persons :
- 115 g of candied fruit
- 5 cl of rum
- 125 g of caster sugar
- 20 cl of liquid cream (30% fat)
- 2 eggs
- 65 g of caster sugar
- 2 cl of water
- 60 g of sliced almonds
- 10 g semi-salted butter
Grout
- 150 g raspberries
- 150 g of currants
- 50 g icing sugar
Iced nougat
The nougat:
In a salad bowl, place the candied fruits, pour the rum. Leave to macerate.
The nougatine:
In a saucepan, place 65 g of sugar, pour 2 cl of water. Caramelize until a blonde color appears. Add the slivered almonds, 10 g of butter. Spread on a non-stick baking sheet. Let cool.
Peel off the nougatine, cut it into large pieces. Place in the bowl of a blender. Mix quickly so as to obtain a coarse mixture.
Whip the liquid cream until it sticks to the branches of the whisk.
Add the nougatine and the candied fruits.
Clarify the eggs, whip the whites until stiff, add 25 g of sugar.
Whisk again and gradually incorporate the rest of the sugar. The egg whites should stick to the branches of the whisk. Incorporate them into the mixture above. Divide into small ramekins and place in the freezer.
The coulis:
Wash and drain the fruit. Mix them. Filter and incorporate the icing sugar.
Serve the frozen nougat with the red fruit coulis.
Chef's BBA
Candied fruits can be replaced by dried fruits (raisins, soft apricots, prunes, etc.).
CELLAR SIDE: Champagne
Words from the kitchen
Clarify eggs : Separate the yellows from the whites.
Macerate : soak food in a liquid (alcohol, oil, vinegar, lemon juice, wine, etc.) for a longer or shorter time in order to preserve or flavor them (eg: macerate sour cherries in brandy) .
WELL BEING
Calories per person: 565
Photo: C. Herlédan
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