ICED N O U G A T

Nougat Glace / Iced Nougat

Ingredients:

-Nougatinne:

300 gr. Sugar S2

80 gr. Almond flakes

Cook the sugar till you become a clear caramel, then add the almonds stirr and poor on an oiled tray to prevent sticking.

Crush with a rolling pin.

-250 gr. Confined fruits, soaked in kirsh and chopped

-Merringue Italienne:

300 gr. Sugar S2

1.5 dl. Egg whites

Cook the sugar till 120 C and poor in the whipping egg whites beat till cold.

-7 dl. Cream, whisked till yoghurt consistency

Method:

Fold the nougatinne and the fruits in the cream and then very slowly the meringue italienne.

Poor the mixture in oiled molds and put in the deep freezer for 24 hrs.