Summary

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

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Instructions

1. Beat egg whites into snow, stir in 35 g sugar and salt. Mix the 2 egg yolks with 15 g sugar and vanilla sugar.
2. 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.
3. 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.