Nougat-Wan Tan with pineapple compote and raspberry sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place the Wan Tan dough side by side and defrost. Put 8 beautiful raspberries aside and defrost. Cut the nut nougat mixture into 12 cubes and cover and chill. Put 3 tablespoons of sugar with 1 tablespoon of water in a pot and cook over medium heat until light brown caramel. Add 250 ml pineapple juice. Cut the vanilla pod in half and scrape out the pulp with a knife.

2. 2

   Add pulp and pod. Cook until the caramel has dissolved. In the meantime, mix 3 tablespoons of pineapple juice and starch and stir into the pineapple-vanilla stock, bring to the boil again. Leave to cool and chill. Peel and quarter the pineapple and cut out the stalk. Cut pineapple quarters into cubes and add to the cold stock. Finely puree raspberries, lime juice and 2 tablespoons of sugar. Strain raspberry sauce through a fine sieve into a bowl and chill. Heat the oil in a high pot at medium heat. Spread the Wan Tan leaves on a dry work surface, brush with egg white and place the nougat cubes in the middle. Wrap the Wan Tan leaves firmly into packets and fry them one after the other in the hot oil and let them drip off on kitchen paper.

3. 3

   Cut pineapple quarters into cubes and add to the cold stock. Finely puree raspberries, lime juice and 2 tablespoons of sugar. Strain raspberry sauce through a fine sieve into a bowl and chill. Heat the oil in a high pot at medium heat. Spread the Wan Tan leaves on a dry work surface, brush with egg white and place the nougat cubes in the middle. Wrap the Wan Tan leaves firmly into packets and fry them one after the other in the hot oil and let them drip off on kitchen paper. Dust the packet with icing sugar. In the meantime, spread the pineapple compote on the plates. Place 3 Wan Tan packages on each plate. Remove the vanilla pod from the pineapple compote, cut it in half again and put it on. Arrange the raspberries on the plates and add the raspberry sauce

4. 4

   Dust the packet with icing sugar. In the meantime, spread the pineapple compote on the plates. Place 3 Wan Tan packages on each plate. Remove the vanilla pod from the pineapple compote, cut it in half again and put it on. Arrange the raspberries on the plates and add the raspberry sauce

5. 5

   20 minutes waiting time

Nutrition Facts

KCAL
630 kcal

CARBS
98 g

FATS
22 g

PROTEINS
10 g