Nougat cream with nut brittle

Name: Nougat cream with nut brittle
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 4-5 Tbsp Sugar; 50 g Hazelnut kernels; 7-10 Tbsp Oil; 3 sheets white gelatine; 100 g Nut nougat (firm to cut); 2 TABLESPOONS Rum; 300 g Cream-Yoghurt; 200 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

4-5 Tbsp Sugar
50 g Hazelnut kernels
7-10 Tbsp Oil
3 sheets white gelatine
100 g Nut nougat (firm to cut)
2 TABLESPOONS Rum
300 g Cream-Yoghurt
200 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Caramelise 3 tablespoons of sugar in a pan until golden brown. Turn the nuts in it. Cool down on a lightly oiled piece of aluminium foil
2
Soak the gelatine in cold water. Melt the nougat in a hot water bath. Squeeze the gelatine well and dissolve in the liquid nougat while stirring. Stir in rum
3
Stir the nougat mixture into the yoghurt. Sweeten with 1-2 tbsp. sugar. Chill for 5-10 minutes until the cream starts to gel
4
Chop the brittle roughly. Whip the cream until stiff and fold into the nougat cream, except for a little bit for decoration. Cover the rest of the cream and chill. Fold the brittle into the nougat cream, except for a little bit. Pour into 4-6 dessert bowls, chill for about 4 hours
5
Decorate each nougat cream with remaining cream and brittle