Name: Frozen nougat and galliano amaretto crisp sandwich
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Nougat; 100 gram egg whites; 80 gram caster sugar; 200 millilitre cream, whipped; 1/2 cup crumbled amaretti biscuits; 1 teaspoon vanilla extract; Crisps; 50 gram ground almonds; 60 gram flour; 100 gram icing sugar; 70 gram butter, melted; 80 gram egg whites; 20 millilitre galliano amaretto; Salsa; 1/2 pawpaw, finely diced; 1 lime, zest; 3 tablespoon galliano l’autentico

Ingredients

Nougat

100 gram egg whites

80 gram caster sugar

200 millilitre cream, whipped

1/2 cup crumbled amaretti biscuits

1 teaspoon vanilla extract

Crisps

50 gram ground almonds

60 gram flour

100 gram icing sugar

70 gram butter, melted

80 gram egg whites

20 millilitre galliano amaretto

Salsa

1/2 pawpaw, finely diced

1 lime, zest

3 tablespoon galliano l’autentico

Method

1.Begin making the nougat the night before. You will need four plastic containers – 9cm in diameter and about 5cm deep – with the bottom cut out (or something similar to use as moulds).

2.Cut baking paper into four 29cm x 7cm strips. Line inside of plastic moulds with the strips, securing in place with a piece of tape. Place moulds on a baking tray lined with plastic wrap.

3.Place egg whites in a clean bowl and whisk until soft peaks form. Slowly add the sugar until mixture forms stiff peaks. Gently fold in the whipped cream, crumbled amaretti biscuits and vanilla extract.

4.Spoon into moulds, filling them to the top. (Freeze any leftover mixture and serve like ice cream).

5.Cover moulds with plastic wrap and place tray in freezer for at least 5 hours or overnight.

6.Preheat oven to 160°C. To make the crisps, cut a 9cm circle out of an ice cream container lid (or similar). Line an oven tray (or two) with baking paper and use the stencil to draw 8 circles on the paper, spaced about 2cm apart.

7.Place almonds, flour and sugar in a food processor and pulse. Add melted butter and pulse again. Add egg whites and pulse again until well combined. Transfer to a bowl, fold in the Galliano Amaretto and mix well. Refrigerate for 20 minutes to rest.

8.Place 1 tbsp of mixture in the middle of each drawn circle and evenly spread to edges. Bake in oven for 4-5 minutes or until golden. Remove and leave to cool.

9.For the salsa, mix all ingredients in a bowl.

10.To serve, place a spoonful of salsa on a plate and top with a crisp. Take nougat out of the freezer and gently loosen between paper and mould with a small knife; the nougat should drop out. Gently peel off paper and place on top of crisp. Place second crisp on top and serve.

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Ingredients

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