Thousand sheets of frozen nougat

Ingredients

For 4 servings

• •1 1 Pack of brick leaves
• •50 cl 50 cl Liquid cream
• •4 4 Egg whites
• •100 g 100 g Liquid honey
• •75 g 75 g Sugar powder
• •4 Four spoons. Soup sesame
• •100 g 100 g Common nougat
• •80 g 80 g Mixed dried fruit
• •100 g 100 g Dried grapes
• •5 cl 5 cl Rum
• •40 g 40 g Melted butter

Method

1. 1.Soak the raisins in the rum. Drain the very cold liquid cream in chantilly. Cut the dried fruits coarsely. Detail the nougat in small dice.
2. 2.Boil the sugar and honey for 3 min. Whisk the whites in snow and pour the honey syrup until fully cooled. Gently add the whipped, dried fruits, nougat and drained grapes. Pour the mixture into a cake pan lined with stretch film. Book 4 hours in the freezer. Remove the frozen nougat, slice it and put it back in the freezer on stretch film.
3. 3.Cut 54 squares in the brig leaves. Brush them with melted butter and sprinkle with sesame. Colour 5 min on a baking sheet in the oven th. 6-7 (200 °C). Let it cool.
4. 4.Alternate 2 slices of nougat with 3 layers of 3 squares of brig. Serve quickly.