Nougat and chocolate mousse log
Ingredients eggs left salt 6 drops lemon juice 250 gr. whipping cream 150 gr. dark chocolate 300 gr. Jijona nougat (Soft) Preparation 1- Assemble the egg whites until stiff, butterfly, egg whites, salt and lemon juice, 2 min. 37º, vel 3 1/2. Another 2 min. no temp. vel. 3 1/2. Reserve in a bowl. 2- Without washing the glass, heat 100 gr. cream, 2 min. 80º, … Leer más