Nougat Snowman
8 people
00h 30
Ingredients
- 400 g good quality Gijón nougat
- 800 g cream
- 8 sheets of gelatin
- 1 thin sheet of sponge cake
Method
- Crush nougat with a little cream until it has a creamy consistency.
- Heat this paste at 60º and add previously soaked and strained gelatin sheets.
- Whip cream with a whisk and gradually add to nougat cream with a spatula. Mix well.
- Fill mold with mixture and put sheet of sponge cake on top until the whole mold is covered.
- Freeze approximately 6 hours before removing mold.
- Decorate with whipped cream, chocolate and fruit. Try to follow the mold's shape.
- Paint the mold's reliefs with a brush with white melted chocolate and then store in refrigerator.