Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 egg yolks
- 4 egg whites
- 50 grams sugar
- 1 packet vanilla sugar
- 2 sheets gelatin
- 2 tablespoon rum
- 50 g nouat, soft or nut nouat cream
- 2 tablespoon Bailey_s Irish Cream
- 1 pinch (s) salt
- 120 g whipped cream
- 35 g couverture, finely chopped
Print Recipe
Pin Recipe Instructions
- Beat egg whites into snow, stir in 35 g sugar and salt. Mix the 2 egg yolks with 15 g sugar and vanilla sugar.
- Dissolve the gelatine previously soaked in cold water in slightly warmed rum on the stove, then stir into the egg yolk mixture with the nougat and the Baileys.
- Pull the egg whites into the mixture and fold in the whipped cream with the finely chopped couverture. Chill in the refrigerator for 5 to 6 hours.
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