Everybody loves this dessert with almonds. It keeps in the freezer for up to a month.
For serves 8:
Refrigerate the crème fraiche and a large bowl.
- Line the glasses or ramekins with foil to simplify unmoulding after freezing.
- For the nougatine:
Toast the almonds in a pan on a high heat for about 5 minutes. Take out the almonds and put aside. In the same pan, make a caramel with the sugar and the water. As soon as the caramel is golden, throw in the almonds, tipping the pan to ensure they are fully covered with the caramel. Then pour everything onto sheet of baking parchment. Spread out the mixture with a lightly oiled spatula. Allow to cool so the caramel becomes solid, then whizz it in the food processor. until obtain a powder.
- Whisk the crème fraiche to thicken it. Beat the egg yolks with 50 gr of the sugar until the mixture is light and airy, then add the Marsala. Whisk the egg whites intil stiff, adding the rest of the sugar bit by bit, until the mixture is smooth nd glossy.
- Gently mix the yolks, egg whites and cream with a spatula; then mix in the nougatine powder.
- Pour the mixture into the glasses or ramekins, smooth the surface, cover with clingfilm and freeze for 24 hours.
Chocolate icing: in a bain-marie, melt 40g of chocolate and 30 gr of butter, mix well. To unmould the desserts, upend the ramekins or glasses, lift out the foil, then cover with chocolate icing.
If you are going to serve this to children, omit the Marsala.
Variation: substitute the nougat with small pieces of Speculos (Belgian biscuits) soaked in coffee