E 'online a few days ago and still work in progress, but I wanted to present the new look of my blog.
I really like and the merit is all that Kiabi two simple lines of description is able to transform my ideas into reality with almost pinpoint precision.
The parfait of today's post was created for the lunch of the Epiphany, but the public now because I'm sure that arch in your pantry will remain a nougat!
The recipe is from John Pina and I got it from his book, SWEET, pastry and practical handbook is perfect:
the parfait and cucchiaibile remains soft even after days of freezer.
E 'practical and versatile, because keeping to the same proportions of cream and meringue, you can replace the nougat with nuts, candied fruit.
only difficulty in the preparation of Italian meringue, for whose work I refer you to the post of macarons.
Nougat parfait
Ingredients:
cream 325g Italian meringue
pistachio nougat 150g 25g
Procedure:
Reducing the grain nougat and pistachio nuts.
Prepare the Meringue.
Whip cream and gently incorporate a few tablespoons at a time of meringue. Always add
deliatezza with nougat and pistachio nuts.
Pour in the selected containers and place in freezer immediately.
I used the mold Star GOLD (SF107) line of Silikomart Let's celebrate.
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