Caramel Cupuaçu and almonds
200 g of cupuaçu
100 g of almonds
4 egg whites
12 g of unsalted gelatin
2 tablespoons of water
50 g of sugar
15 g of honey
1/2 liter of fresh heavy cream
5 ml of rum
Talharim cookie crust
250 g of talharim cookie crumbs
50 g of sugar
200 g of semisweet chocolate
2 pieces of cinnamon stick
6 cloves
2 liters of water
1 lemon
50 g of butter
Strawberry coulis
150 g of strawberries
150 g of raspberries
150 g of blueberries
2 doses of cassis
Caramel Cupuaçu and almonds
200 g of cupuaçu
100 g of almonds
4 egg whites
12 g of unsalted gelatin
2 tablespoons of water
50 g of sugar
15 g of honey
1/2 liter of fresh heavy cream
5 ml of rum
Talharim cookie crust
250 g of talharim cookie crumbs
50 g of sugar
200 g of semisweet chocolate
2 pieces of cinnamon stick
6 cloves
2 liters of water
1 lemon
50 g of butter
Strawberry coulis
150 g of strawberries
150 g of raspberries
150 g of blueberries
2 doses of cassis
Nougat
Whip the heavy cream until stiff and set aside
Combine sugar and honey in a saucepan over low heat until caramel forms
Beat the egg whites until stiff and gradually add the caramel, reducing speed as needed
Add dissolved gelatin to the mixture and continue whipping until cooled completely and set aside
Mix cupuaçu, whipped cream, and toasted almonds together, then fold in the egg white mixture
Line two 10x20 cm pans with parchment paper, brush with rum, and fill with the mixture
Freeze for 12 hours
Talharim cookie crust
Boil water with sugar, cinnamon stick, and cloves
Soak the talharim cookies and add a lemon slice
Cook according to package instructions until al dente
Cool in running water and let dry
Melt semisweet chocolate over low heat, adding butter and stirring constantly until smooth
Cut the nougats into 2 cm thick slices, place on a plate, top with the cookie crust, and decorate with strawberry coulis and fresh fruit.
