Pistachio glaceal nougat: the best of Christmas
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
25 min
Total time
25 min
Ingredients
Ingredients
- 130 ml 130 ml whole liquid cream
- 1 1 egg white unit
- 50 g 50 g honey
- 20 g 20 g sugar
- 25 g 25 g pruned almond
- 15 g 15 g shelled pistachio, pruned and unsalted
- 1 pincée 1 pinch salt
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Method
- 1
Brown almonds and pistachios in a dry skillet.
- 2
When they start to brown, add sugar and let caramelize.
- 3
Let it cool down. Reserve.
- 4
Heat the honey. Meanwhile, mount the egg white in snow with a pinch of salt.
- 5
Stir in boiling honey while whisking.
- 6
Using a baking roll or a blender, coarsely crush the caramelized almonds and pistachios and add them to the egg white.
- 7
Mount the very cold liquid cream in chantilly and incorporate into the previous mixture.
- 8
Pour into individual aluminium or silicone moulds and place in the freezer for at least 6 hours.
- 9
Serve with red fruit coulis. Enjoy!
Nutrition
- calories
- 185 kcal
- fatContent
- 13 g
- fiberContent
- 1 g
- sugarContent
- 13 g
- sodiumContent
- 40 mg
- proteinContent
- 4 g
- cholesterolContent
- 35 mg
- carbohydrateContent
- 15 g
- saturatedFatContent
- 5 g
- unsaturatedFatContent
- 8 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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