Nougat cream with nut brittle

Name: Nougat cream with nut brittle
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g firm nut nougat mass; 250 ml Milk; 3 sheets Gelatine; 50 g Sugar; 50 g Hazelnut kernels; 2 TABLESPOONS brown rum; 2 Protein (size M); 100 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g firm nut nougat mass
250 ml Milk
3 sheets Gelatine
50 g Sugar
50 g Hazelnut kernels
2 TABLESPOONS brown rum
2 Protein (size M)
100 g Whipped cream

Directions

1
Cut the nougat into small pieces. Bring the milk to the boil, melt the nougat in it, take it off the stove and let it cool down for about 15 minutes. Soak the gelatine in cold water, squeeze it out and dissolve in the milk. Place in a cool place until the mixture begins to gel (1 1/2 - 2 hours). Melt the sugar in a pan until golden brown. Add nuts, remove from heat. Turn the nuts in the caramel.
2
Put the nut caramel on a lightly oiled piece of aluminium foil and let it cool down. Stir in rum. Beat the egg whites until stiff. Fold in the beaten egg whites and 40 g of nuts. Pour into 4 dessert bowls and chill for about 1 hour. Whip cream until stiff and spread on the cream. Serve sprinkled with remaining nuts