Ingredients
220 g Quescrem with Goat Roller
250 g cream
2 gelatin sheets
50 g honey
Almond nougat
1
Hydrate the gelatin sheets in very cold water.
Heat 100 g of cream together with Quescrem con Rulo de Cabra, and add the drained gelatine leaves. Remove from heat and allow to cool.
Whip the other 150 g of cream and add to the previous mixture, with wrapping motions. Divide among 4 glasses. Add the honey and finely chopped almond nougat shavings.
