Tempted by a completely white recipe?
On this beautiful summer’s day, discover white chocolate & Provencal white nougat from mousse.
A recipe by Sandrine Dubois
Melt the white chocolate in a bain-marie. Add the nougat cream and mix well.
Add 2 tablespoon of egg whites beaten until stiff and a tbsp of fresh cream, mix well. Pour the mixture over the remaining egg whites and mix together delicately.
Place in the fridge for at least 4 hours before eating.
Suggestions: with a mint leaf, raspberry calissons, raspberry coulis or spring flowers
WHAT YOU NEED