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Recipes
 Skewer of alternated fruits and nougat a
Ingredients:
½ litre of vanilla ice cream
1 pear
1 peach
1 nectarine
2 apricots
1 soft nougat bar of 170g or 2 bars of 85g
200g of coulis (purée) from frozen red fruits
1 lemon
1 spoon of "crème de Cassis" (blackcurrant cream)
Preparation:
Make balls of vanilla ice cream and put them into the refrigerator until they are to be served, to keep them cold.
Cut out the peaches and nectarines in 4 equal parts and do the same with the pear (not peeled). Sprinkle them with the lemon juice.
Open the apricots, remove the core, then divide each half in 2.
Cut or break the nougat into pieces.
Take some wooden skewers and alternate on them the balls of vanilla ice cream, the cut up fruit and the pieces of nougat.
Decorate with the defrosted coulis and scent with a little crème de cassis.
Serve at once.
Chocolate Bar with Crunchy Nougat
Ingredients:
milk or plain chocolate 870g
granulated nougat 0 to 5 mm 100g (ref. 14030)
cocoa butter 30g
Preparation:
Add the granulated nougat to the liquid chocolate before, after of during the tempering process. This can be chosen along the type of machinery or the method of organisation.
The viscosity of the chocolate will now be altered. Depending on the type of chocolate, it will be necessary to add between 1 and 3% of cocoa butter (or another vegetable fat).
Mould into bars or tablets, and cool.
The tempering, moulding and cooling processes remain the same.
NougatBisquit
Ingredients :
egg white 100g
sugar 10g
nougat powder 0 to 0.5 mm 100g (ref. 14000)
flour 40g
Preparation:
Whip the egg white and the sugar firmly.
Sieve and mix the nougat powder and the flour, and slowly mix this under the egg white.
Pipe short sticks of ±50mm and bake them at 190°C.
Stick two rods together with butter cream and coat the ends in chocolate.
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