Nougat ice cream with honey of Yacon Pacae

Recipes with yacon
Another recipe that combines the proposal of an exquisite dessert with the beneficial properties of the yacon.

The preparation of this dessert has some complexity to non experts in the culinary arts, so this time we present the recipe detailed and explained to the end, step by step.

In principle, to start the preparation of nougat, it is necessary to count with 5 or 6 large point pacaes. It is essential to book half as pulp, and process lightly the other.

Subsequently, we must beat half a litre of cream in a bowl of cold, until you see that the Blender blades are marked in the cream. However, you should not develop in chantilly.

Separate preparation, have an Italian meringue, beat 6 whites at maximum speed. At the time they are on the verge of snow, add three-fourths Cup of hot syrup. Then, beat until the meringue is cool.

At the same time, prepare a praline of chestnuts in casserole. Cook a cup and a half of white sugar into caramel. When already lumps are not, add 1 cup chestnuts peeled, lightly toasted. Then, mix well to combine and let rest the preparation in a bowl until cool. Once accomplished this, chop the praline and refrigerate it.

Act followed, mix pacae pulp, the processed pacae, half of the praline, whipping cream and Italian meringue shaped surround, adding 3 tablespoons of gelatin melted in water.

To go already featuring the presentation of the dessert, it is necessary to cover a mold of Terrine with paper film. Then, place in this strict order: a bit of preparation, 3 wafers cut into the shape of mould, a layer of pacae, half a cup of candied fruits with half of the remaining praline and, finally, a layer of CPI.Once done, you should cover all again with paper film and leave in freezer for a minimum of 7 hours.

To accompany this nougat with yacon syrup, you need 1 kilo of yacon peeled and gone through the juice extractor. The juice obtained, light green, should tip over in a small pot along with three-quarters of a cup of sugar and 1 tablespoon of glucose. Then, you should boil until consistency of honey.

Finally, at the time of serving spray on the nougat honey, accompanying with praline and candied fruits. To prove it, I don't have to repent of long work...