Almond nougat parfait with dark chocolate sauce

  • 25 g chopped almonds
  • 1 fresh egg (size M)
  • 25 g + 1 tbsp icing sugar
  • 300 g whipped cream
  • 25 g liquid honey
  • 50 g Nut nougat cream (spreadable)
  • 50 g Dark chocolate
  • 1 1/2 tsp cocoa
  • Chocolate rolls to decorate
  • 8 (approx. 5 cm Ø) paper sleeves
  • cling film
0 minutes
very easy
1.
Place sleeves in the hollows of a muffin tray . ## Roast the almonds ## in a pan until golden yellow and remove. ## Egg ## separate. Mix the egg yolks and 25 g powdered sugar with the whisk of the hand mixer for 4–5 minutes until creamy white.
2.
Beat the egg whites until stiff, sprinkling in 1 tbsp icing sugar. Beat 200 g of ## cream ## until stiff. Fold the egg yolk mixture, honey, nougat cream, nuts and egg whites into the cream.
3.
Pour parfait mixture into the cuffs and smooth out. Cover with foil and freeze for at least 4 hours.
4.
Meanwhile break the chocolate into pieces. Heat 100 g of cream in a small saucepan. Add chocolate and 1 teaspoon cocoa and stir until the chocolate has melted. Let cool while stirring several times.
5.
Carefully remove the paper sleevesPeel off parfait. Dust with the rest of the cocoa. Add chocolate sauce. Possibly. Add the chocolate rolls.
1 portion approx:
  • 240 kcal
  • 3 g protein
  • 18 g fat
  • 15 g carbohydrates

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