Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
120g of Chocolate cream with aix&terra Montélimar nougat
80ml liquid cream 35%
40ml semi-skimmed milk
60g sweet shortcrust pastry
20g icing sugar
120g fresh raspberries
15g slivered almonds
5g dark chocolate
Mix the Chocolate cream with aix&terra Montélimar nougat melt with the 35% single cream and the semi-skimmed milk. Strain through a sieve. Pour into a siphon. Cut the fresh raspberries in half.
Use a 3cm biscuit cutter to cut out circles of shortcrust pastry sprinkled with icing sugar. Place in the oven between two baking trays until golden. Roast the almonds in the oven until golden.
To serve, place a cloud of mousse on a plate and add the fresh raspberries. Arrange your small rounds of shortcrust pastry, grate the dark chocolate and sprinkle with almond slivers.
You can also make this chocolate cream with our Aix&terra chocolate speculoos spread.
In collaboration with the Nougatier de Montélimar Chabert & Guillot in Drôme provençale.
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