Nougat Giotto Parfait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 1 tablespoon powdered sugar
- 1 pinch (s) salt
- 200 g chocolate (nouat)
- 300 ml cream
- 2 sticks confectionery (Giotto)
- 1 tablespoon Nutella
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg whites with salt to form the egg whites. Whip the cream.
- Melt the nougat chocolate (either over the water bath or in the microwave), allow to cool slightly. Beat the melted chocolate with the egg yolks and powdered sugar until frothy. If it lumps, which can be between egg yolk and chocolate at different temperatures, simply add 1-2 spoons of the whipped cream, then it will be soft again.
- Fold the egg white and cream into the chocolate mass. Heat the Nutella a little (in the microwave only a few seconds) and also fold it into the mixture.
- Fill the molds (I use crème brûlée molds, but coffee cups are also possible) with the mixture and place in the freezer for at least 6 hours
- When the time has elapsed, remove the mold and place it briefly in a warm water bath, then remove it from the mold with a knife.
- Something fruity tastes great with it, e.g. chopped peaches, pineapple, strawberries, bananas (personally too sweet in the combination), mango, berries, etc.
- You can also spread a little chocolate syrup over the parfait in rays, caramelized nuts are also great. You can also use Ferrero-Rocher instead of Giotto.
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