Frozen nougat and galliano amaretto crisp sandwich
Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant desert
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Cooking tools:
- Food processor
- Mold
- Stencil
- Paring knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Tape
- Mixing bowl
- Whisk
- Oven
- Measuring spoon
- Spoon
- Plate
- Refrigerator
- Freezer
Ingredients
- Nougat
- 100 grams egg whites
- 80 grams caster sugar
- 200 millilitres cream, whipped
- 1/2 cup crumbled amaretti biscuits
- 1 teaspoon vanilla extract
- Crisps
- 50 grams ground almonds
- 60 grams flour
- 100 grams icing sugar
- 70 grams butter, melted
- 80 grams egg whites
- 20 millilitres galliano amaretto
- Salsa
- 1/2 pawpaw, finely diced
- 1 lime, zest
- 3 tablespoons galliano l’autentico
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