John Myers
Contents
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Ingredients
Nougat pudding with chopped hazelnuts
- 2 tbsp Chopped hazelnuts
- 250 ml Milk
- 2 tbsp Sugar
- 50 g Nougat
- 50 g Whipped cream
- 2 tbsp Food starch
- 1 tbsp Cocoa powder
Balsamic cherries
- 100 g Frozen sour cherries
- 1 tbsp Brown sugar
- 50 ml Medium dry red wine
- 3 tbsp Cherry juice
- 5 g Ice cold butter
- 1 tbsp Balsamic vinegar
Serving
- Hazelnuts
- Mint leaves
Instructions
Nougat pudding with chopped hazelnuts
- Roast the nuts without fat in a coated pan and set aside.
- Warm the milk and sugar. Melt the nougat in it. Mix the cornstarch and cocoa powder with the cream until smooth. Bring the nougat milk to the boil while stirring in the mixed cornstarch. Bring to the boil briefly and remove from the stove.
- Stir the roasted hazelnuts into the pudding. Pour the pudding into bowls or tins that have been rinsed with cold water and refrigerate to set.
Balsamic cherries
- Let the cherries thaw. Allow to drain, catching the juice.
- Caramelize the sugar in a coated pan. Deglaze with red wine and cherry juice. Reduce something. Stir in butter and balsamic vinegar. Add cherries. Briefly toss in it and remove from the stove.
Serving
- Carefully turn the pudding out of the bowls / tins onto the dessert plate. Serve with the balsamic cherries. Garnish with hazelnuts and mint leaves.
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 23.4gProtein: 3.5gFat: 9.9g
