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Nougat Glacé with Hazelnut and Almond

For that special romancatic occassion..



  • 1.

    Combine glace fruit confit and marinade in Grand Mariner.

  • 2.

    Place in fridge.

  • 3.

    Make caramel with sugar and lime zest and juice and take to 152°C.

  • 4.

    Pour caramel over toasted nuts on an oiled hot surface.

  • 5.

    When cold grind in food processor until chunky.

  • 6.

    Combine sugar, glucose and honey in pot and heat to 121°C.

  • 7.

    Whip egg whites till hard and slowly add hot sugar mix and whip meringue till cold.

  • 8.

    Fold in semi whipped cream with nougatine glacé and fruit confit which has been marinating in the Grand Mariner.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Nougat Glacé with Hazelnut and Almond.


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