Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
4 pie shells
40 g hazelnut
20 g chopped pistachios
40 g chopped white almonds
20 g soft butter
40 g icing sugar
65 g milk chocolate
120 g of Chocolate cream with Montélimar Nougat x Chabert&Guillot
Prepare your homemade granola by mixing all the cereals with the icing sugar. Roast it in a pan with a pinch of salt. Stir from time to time until nicely coloured, then add the butter. Leave to cool.
Place 30 g of the following in your pie shells Chocolate cream with Montélimar Nougat x Chabert&Guillot then set aside in the fridge. Once the Montélimar Nougat Chocolate Cream has set, add the granola and leave to set in the fridge again.
Melt 50 g of milk chocolate gently in a bain-marie. Once the chocolate has melted, remove from the heat and add 15 g of chocolate. Leave to melt. Once out
From the fridge, take your pie shells and dip them halfway into the melted chocolate on the granola side. Leave to cool and serve.
You can also make this recipe with our range of aix&terra Gourmet Creams - Chocolate Cream with Speculoos Crunch or Chocolate Cream with Candied Chestnuts.
In collaboration with the Nougatier de Montélimar Chabert & Guillot in Drôme provençale.
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