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, vel.1. Add the chopped dark chocolate, 2 min. speed 2.
3- Add the chopped nougat, the yolks and the rest of the cream (150 gr.), And blend, 20 sec. vel. 5. Mix with enveloping movements with the whipped egg whites.
Put in the fridge for 1 to 2 hours to take shape