You can add crushed hazelnuts and NuCrema in between. It can also be made with NuCrema Double.
260 g sugar
100 g water
100 g egg whites
370 g cream, semi-whipped (not completely firm)
160 g NuCrema
In a saucepan, boil the water with the sugar until it reaches 118°C. When the thermometer shows 115°C, start whisking the egg whites in the mixer with the whisk attachment. Once the egg whites have risen a bit, reduce the speed to 1 and slowly pour in the syrup in a steady stream. After pouring it all in, increase to medium speed again and beat the meringue until it cools. Once cool, incorporate the meringue into the NuCrema in 2-3 portions, then add the semi-whipped cream. Place in the desired container(s) and store in the freezer.
Pastry Chef Zissis Goudas
You can add crushed hazelnuts and NuCrema in between. It can also be made with NuCrema Double.
