A very gourmet frozen dessert garnished with raspberries and crunchy pieces of nougat ...
Recipe type: Dessert, Snack
Kitchen room: French
300mlwhole liquid cream 30% mg
100gsoft almond nougat
120gfresh raspberries + raspberries for the decoration
Start by preparing the mold, like a cake mold (mine is 26x10cm). Lightly grease it then line it with transparent cling film.
Prepare a syrup by heating the powdered sugar and water in a saucepan until reaching 115 ° (check with a kitchen thermometer).
Meanwhile, whisk the egg yolks briskly until they turn white.
When the syrup reaches the right temperature, pour it in a stream over the egg yolks without stopping whipping (otherwise they will cook). Continue until they cool.
Then add the mascarpone and whisk to obtain a smooth consistency.
Beat the cream into a firm whipped cream and incorporate it in turn, delicately to keep a frothy but homogeneous mixture.
Add the nougat cut into very small cubes (if it is too big, it will be less easy to taste), mix delicately one last time.
Pour a third of the preparation into the bottom of the mold, sprinkle with raspberries then add the second third of the preparation. Add the raspberries then finish with the last third of the preparation. Smooth out and place in the freezer for at least 6 hours (overnight is better).
A few minutes before tasting, unmold the parfait on the serving dish. If necessary (it depends on the mold) pass the mold under a light stream of lukewarm water (not hot) for easier demolding. Smooth the sides of the parfait with a small spatula to remove traces of the cling film.
Garnish with fresh raspberries, slivered almonds and add the coulis last. Enjoy quickly before it melts (like ice cream).
Store in the freezer for 1 week.Remember to take it out several minutes before tasting so that it softens a little. It can also be placed in the fridge to prevent it from melting too quickly at room temperature.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)