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Today we are going to make a delicious dessert! Two layer cake with nougat and white chocolate covered with nougat sauce.
You can make it in two ways: big cake or individual cups
We will need :
- 150g white chocolate - 300 g . nougat jijona - 500 ml heavy cream - 600 ml milk
- 2 bags of unflavoured gelatin - 20 g . sugar - 2 tablespoons water - 50 ml port wine
Place the sugar and water in a pan and we heat it up until sugar dissolves and becomes caramel
Once the caramel is brown we pour it into the pan carefully and let it cool down
We start with the first layer of white chocolate. We put into a saucepan 200 ml of heavy cream
and 300 ml of milk, and we heat it. When it starts to boil we add the white chocolate.
Once the chocolate is melted we add the gelatin and we use the mixer to avoid lumps.
We incorporate the mix in the caramelized pan and we put in the freezer, at least for half an hour to cool down
Meanwhile we make the nougat-sauce. Cut the nougat
in two parts and then in little pieces, save a little bit of nougat to decorate.
Place the nougat into a pan. Later we incorporate the port wine and 100 ml. of heavy cream.
Once is hot, remove from heat and stir until the nougat melts.
If the sauce is too thick you can add a little more of milk. Let it cool down.
We started doing the nougat layer. Place into a saucepan 200 ml of heavy cream and 300 ml of milk and heat up
When it begins to boil, remove from heat and incorporate 150 g. nougat.
Once nougat is dissolved, add the gelatin and use the mixer to avoid lumps.
Place it over the first layer carefully. We put in the fridge at least 3 hours.
it is better to leave it overnight.
Place on top the nougat sauce and we decorate it with some nougat. For the cake is the same
a knife, put a plate on top and turn around. Finally stir nougat sauce and decorate it.
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