Millefeuille of hazelnut and olive oil nougat crispy nougat
Christmas Menu: Recipe of hazelnut nougat nougat crunchy millefeuille and chocolate sauce.
Ingredients
- 2 pots vanilla ice cream
- 1 tablet nougat of hazelnut brittle can be made at home with hot caramel and hazelnuts on a silicone sheet.
- 1 tablet dark chocolate hedging
- Whole milk
- Orange fresh zest
- Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve
Instructions
- Let the vanilla ice cream melt so you can work with it.
- Crush the nougat in large pieces in a mortar.
- In a long mould, alternate layers of ice cream and nougat, put the mould in the freezer. Take out 10 minutes before eating.
- Prepare in a sauce pan the chocolate pieces, the grated orange zest and 2 tablespoons of AOVE Castillo de Canena Reserva Familiar Arbequina.
- Add very hot milk.
- Stir until the sauce takes consistency.