Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
280g semi-skimmed milk
45g egg yolk
260g caster sugar
100g egg white
120 de Aix&terra Caramel & Flower of Camargue Salt Cream
10 chopped hazelnuts
10g chopped almonds
10g icing sugar
Salt.
Blanch 45g egg yolks with 20g caster sugar. Heat 280ml of semi-skimmed milk until it boils, then pour over the blanched egg yolks.
Return to the heat and cook to 85° while stirring. Use a food thermometer to check. Remove from the heat and add 60g of Aix&terra Caramel & Flower of Camargue Salt Cream.
Whisk 100g egg white with a pinch of salt. Gradually add 240g caster sugar. Place in a pastry bag.
Prepare the granola by roasting the chopped almonds and chopped hazelnuts with the icing sugar. Leave to cool.
In a bowl, pour the custard and your clouds of egg white. Add the aix&terra Crème caramel & fleur de sel de Camargue and finish with a few pieces of granola.
For this floating island recipe, make the granola with our Provence lavender honey IGP aix&terra.
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