https://www.lifestylefood.com.au/recipes/24413/nougat-glace-with-citrus-crepes

LifestyleFOOD.com.au

A sweet and zesty dessert with crunchy toasted nuts to garnish.

Ingredients

  • Nougat glacé

  • 80gm egg white

  • 35gm sugar

  • 35gm glucose

  • 75gm honey

  • 350gm thickened cream

  • 30ml grand mariner

  • 70gm glacé fruit, diced to 1/2 centimetre pieces

  • 50gm hazelnut, roasted and roughly chopped

  • Crepes

  • 200gm flour

  • 50gm sugar

  • 1 pinch salt

  • 20gm melted butter

  • 2 eggs

  • 270ml milk

  • 1 lemon zest, finely grated

  • 1 orange zest, finely grated

  • Garnish

  • 100ml honey

  • 140gm glacé fruit, diced to 1/2 centimetre pieces

  • 50gm hazelnuts, roasted and roughly chopped

Method

  • 1.

    Whip cream until soft peaks form. Place sugar, honey and glucose in a small saucepan and bring to the boil. Place egg whites in an electric mixing bowl, when the honey mixture reaches 118 degrees, start whipping the egg whites. Once the mix reaches 121 degrees, add to the whites slowly, whip until cool. Add the fruit, nuts, grand mariner and whipped cream and mix gently with a spatula. Place in a lined 20 cm x 10cm x 2 cm container and freeze.

  • 2.

    Place flour, sugar, salt and zest in a mixing bowl, combine eggs and milk separately and whisk together. Slowly whisk the milk mixture into the flour, to make a paste.

  • 3.

    Place the Tefal Heritage non-stick induction 28cm crepe pan on the heat, and add the mixture to thinly cover the pan. Cook for 2 minutes and then flip, and cook for another minute. Allow to cool.

  • 4.

    Remove the nougat glacé from the freezer and tin and cut into 3cm x 10cm pieces, wrap crepe around the nougat.

  • 5.

    For garnish place honey in a pan and heat, add the nuts and fruits and mix. Spoon the mix over the top of the crepes and serve.

  • 6.

    Add the port and white wine to the onions to deglaze the Tefal French Heritage Pot Roast (this will ensure all of the flavours are released into the soup).

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 699kj
  • Fat Total 37g
  • Saturated Fat 17g
  • Protein 12g
  • Carbohydrate 83g
  • Sugar 53g
  • Sodium 136mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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