Nougat cream with orange confit

Name: Nougat cream with orange confit
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 75 g Fine dark chocolate (70% cocoa content); 200 g firm nut nougat mass; 250 g Whipped cream; 4 Oranges; 75 g Sugar; 1 package Vanillin sugar; 1 Cinnamon stick; 2 Star Anise; 4 Cloves; 1-2 TABLESPOONS Lemon juice; 1 TABLESPOON crushed pistachio kernels

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

75 g Fine dark chocolate (70% cocoa content)
200 g firm nut nougat mass
250 g Whipped cream
4 Oranges
75 g Sugar
1 package Vanillin sugar
1 Cinnamon stick
2 Star Anise
4 Cloves
1-2 TABLESPOONS Lemon juice
1 TABLESPOON crushed pistachio kernels

Directions

1
Chop the chocolate, melt with the nougat over a warm water bath. Pour the melted nougat mixture, except for 2 tablespoons, into a bowl. Whip cream until stiff, fold into the nougat. Pour into a piping bag with a large star-shaped spout and squirt large tuffs onto 4-6 plates, chill. Keep the nougat mass aside warm. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Collect the juice. Place the fillets, the collected juice, sugar, vanilla sugar, cinnamon stick, star anise and cloves in a pot. Bring to the boil, boil down over high heat for 8-10 minutes until syrupy. Season to taste with lemon juice. Mix in the pistachios, except for something to sprinkle. Sprinkle the nougat set aside on the cream and sprinkle with the remaining pistachios. Serve with the warm orange confit
3
With 6 people: