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Mounting:

  • Pine nut 250.0 g
  • UHT 1/2 skimmed milk 2.0 l
  • Blanched pistachio 250.0 g
  • Nougat
  • Mixed candied fruit 500.0 g

Dressage:

  1. Mounting:

    • Toast the pine nuts in a skillet; let cool.
    • Mix the Carte D'or Vanille Mousse in the cold milk. Mix with a mixer at medium speed for 2 minutes then at high speed for 5 minutes. Add the peeled pistachios, pine nuts, nougat and diced candied fruit; mix gently.
    • Fill the aluminum molds with 10 cl each using a small ladle with a spout and store them in the freezer.
    • Allow at least 2 hours for it to set.
  2. Dressage:

    • When serving, tear the aluminum mold and place the frozen nougat in the center of the plate.
    • Spread the Carte D'or Wild Fruit Topping all around.
    • Decorate with the mint leaves.