Croccante con Crispearls e zenzero
Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.
Ricetta
Prodotti
Croccante con Crispearls e zenzero
| ingredienti | preparazione |
|---|---|
|
Amalgamare insieme. |
|
sulla miscela precedente. |
|
Cuocere a 155°C e versare |
|
Scaldare a 125°C e versare sulla miscela. Lasciare raffreddare. |
Incorporare alla miscela precedente. |
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