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Ingredients:
– 70g sugar |
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In a saucepan put the sugar, honey and bring mixture to boil for 1 minutes. |
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Beat the egg whites. |
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Pour the hot mixture to drizzle over white without stop beating. |
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Then continue until the mixture cools. |
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Whip the cream very cold chantilly. |
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Add the powdered praline. |
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Then add the egg whites mixture, honey, sucre. |
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Pour into individual molds or a silicone cake mold metal. Pacer freeze minimum 8 hours.
Carefully unmold. For the metal plate put it under warm water for easy removal. |
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Serve with melted chocolate or whipped cream. |
Iced nougat gluten free
