John Myers
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Nougat Tart with Almonds, Mango-peach Ice Cream and Raspberry-ginger Sorbet
The perfect nougat tart with almonds, mango-peach ice cream and raspberry-ginger sorbet recipe with a picture and simple step-by-step instructions.
Nougat tartlets
- 125 g Flour
- 1 tsp Baking powder
- 180 g Sugar
- 1 packet Vanilla sugar
- 120 g Butter
- 10 g Cocoa powder
- 1 Pc. Nut-Nougat bars
- 2 Pc. Eggs
- 125 ml Milk
- 1 tbsp Almonds
Mango peach ice cream
- 1 Pc. Mango
- 2 Pc. Peach
- 250 g Mascarpone
- 1 Pc. Egg
- 1 packet Vanilla sugar
- 2 tbsp Milkmaid
- 0,5 Pc. Lemon
Raspberry-ginger sorbet
- 3 packet Raspberry fresh
- 0,5 Pc. Ginger tuber
- 2 tbsp Currant syrup
- 100 g Sugar
- 1 Pc. Lemon
Nougat tartlets
- For the nougat tartlets, melt the nougat bar with butter in a water bath. Then remove from heat and stir in milk, sugar, vanilla sugar and cocoa powder. Then mix the eggs with the flour and baking powder. Then mix for 2 minutes and finally stir in the almond slivers. Pour the mixture into a prepared form and bake at 170 degrees top / bottom heat for about 20 minutes.
Mango peach ice cream
- For the mango-peach ice cream, the mango and peaches are chopped up and finely mixed in a blender with 250 grams of marcarpone, 2 tablespoons of milkmaid, an egg, a packet of vanilla sugar and half a freshly squeezed lemon. Then the mass must be stirred in an ice machine for 45 minutes.
Raspberry-ginger sorbet
- For the raspberry-ginger sorbet, heat the sugar with water and allow to cool. Then mix the raspberries and ginger in a blender. Then pass through a sieve so that the seeds and the ginger are separated from each other. Then the pure raspberry-ginger juice is mixed with currant syrup and the sugar water and seasoned with lemon juice. Before serving, the mass must be stirred for about 45 minutes.
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