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Рецепт Iced Nougat Yule Log With Bittersweet Chocolate

by CookEatShare Cookbook

Ингредиенты

3 ½ ounce (100 g) of bittersweet chocolate 1 ounce (35 g) of raisins ½ C (1 dl) of rum 2 Large eggs 3 ounce (85 g) of butter 1 ounce (30 g) of walnuts .7 ounce (20 g) of pine nuts ½ ounce (15 g) of shelled hazelnuts

½ ounce (15 g) of sugar 1 ½ C (35 cl) of lowfat milk 3 egg yolks 2 tbsp (25 g) of sugar 2 tbsp of wildflower honey ¾ C (15 cl) of liquid whipping cream 1 healthy pinch of salt

Инструкции

1. Soak raisins in rum.
2. Toast walnuts, pine nuts and hazelnuts in a dry frying pan.
3. Crush them and set aside.
4. Cut butter into pcs.
5. Separate egg whites from yolks.
6. Heat pcs of chocolate over low heat in a bain-marie.
7. Add in butter one piece at a time while stirring constantly to obtain a smooth cream.
8. Add in egg yolks one at a time while stirring constantly, then add in dry fruit and liquid removed raisins.
9. Beat egg whites till stiff, gradually add in the healthy pinch of salt and sugar.
10. Fold egg whites into chocolate one spoonful at a time using a spatula.
11. Put parchment paper into the cake mold, fill with chocolate and dry fruit mix and freeze for 3 hrs.
12. Prepare custard by boiling lowfat milk, beat egg yolks with sugar and gradually stir into the lowfat milk.
13. Return to low heat while constantly stirring till the cream covers the spatula.
14. Let cold till hot and add in honey. When it is completely cold, whip liquid cream and add in to custard.
15. Set aside.
16. Remove cake mold from freezer and chill at the beginning of the meal.
17. Unmold the mix in a serving bowl just before serving and slice using a knife dipped in warm water, pour honey cream around the log.
18. Or possibly more simply, serve individual slices of nougat with honey cream.

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