----Nougat Glacè----

* with candied fruit and nougatine
*
“Nougatine” refers to a clear or light-brown (blond) nut-based bark obtained by cooking sugar until converted into caramel.

INGREDIENTS:

In a large bowl add the egg whites and the sugar.
Set to maximum speed and keep beating untill the mixture is firm.
You must make sure it sticks when you hold the bowl upside down!
With a spatula slowly mix the sifted broyage and the candied fruit and nuts.
Do not use the extra dry versions of candied fruit.
If you can find it, use Ambrosio fruit salad cubes.
It is much tastier if the pieces are tender and do not contain those hard pieces.
When using nougatine, make sure to use small pieces (put them in the blender).
Set the bowl aside.
In another bowl beat the cream untill it's semi-whipped cream (semi battue).
Put the cream together with the egg batter and mix gently with a spatula.
Very gently, make sure everything is well mixed, but never whisk!
Put everything in the bowl (long deep oblong dish or cake tin).
You want to use a tin that looks like a cake, it will be easy to cut into slices after freezing.
Freeze overnight for best result.
When stored in the freezer make sure to plastic wrap it.

Serve with coulis de framboise! (raspberry coulis) and something extra crunchy like a 'kletskop' cookie!

Bresilienne nuts are best known for its use on ice cream combined with caramel sauce, a coupe Bresilienne.
The pieces of hazelnut are roasted and caramelised.
They can be used as a base in doughs or as a finishing touch on pastries.

TOOLS NEEDED:

TIPS & TRICKS: