Iced Truffle Nougat
- 2 tbsp of truffle
- 2 tbsp of cream
- 3 tbsp of almonds
- 3 egg whites
- 3 tbsp of sugar
- 1 cup of truffle honey
Mix 2 tbsp of Burgundy truffles preserved in alcohol, and let infuse with the whole cream
Caramelize whole almonds with the sugar
Once the mixture has caramelized, pour it on a lightly oiled plate and let it cool down, mix it when it is cold.
Beat the egg whites with hot truffled honey until completely cold
Whip full cream and the truffle to a whipped cream
Gently mix the egg whites with the whipped cream and add the caramelized almonds
Put in a mold and freeze at least 24 hours before tasting.