Almond sliced 175g
Caster sugar 250g
Water 50ml
Egg whites 110g
Sugar 115g
Water 100ml

Whipping cream 750g


Spread the almond sliced on a baking sheet and toast in the oven at 180°C for about 5-6 minutes. They should be a little

bit colored but not fully cooked. Meanwhile, pour the caster sugar and water into a saucepan and put to

low heat. When the sugar has melted, put to medium heat and stir time to time with a wooden spoon so that the sugar cook evenly. Remove form the heat as soon as the caramel is a golden brown colour. Pour in one time all the toasted almonds in the caramel. Mix well, and spread the mixture onto a cooking parchment, cover with another one and rool out immediately using a rolling pin as thinly as possible. When the nougatine has cooled, put it in a bowl and using the pin rolling reduce it to dust.


In a saucepan put the sugar and the water over a medium heat. Start to slowly whisk the egg whites in a stand mixer or with a hand-held electric whisk until just starting to foam. Heat the sugar until it reaches 121°C or when it starts to lightly color, then slowly pour into the egg whites whilst still whisking. Turn the whisk to full speed and whisk until the meringue is at room temperature.

Whipped the cream until it becomes smooth. Do not over tighten. Transfer the whipped cream in a large bowl, gently pour the nougatine dust and the meringue on it while mixing with a spatula. Pour the mixture into silicon molds of your choice and place in the freezer for 2-3 hours

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