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chocolate glazed nougat verrine, sesame crunch, cream of dulce de leche

Sweet, Ice cream, Chocolate, Cream, Biscuit Dough

Frozen dessert, dark chocolate, roasted sesame nougatine accompanied by a passion fruit gel.


Recipe for 12 Tapas

Frozen nougatine

120 Gr
20 Gr
Corn syrup
100 Gr
White sesame seeds
12 Gr
40 Gr
80 Gr
3 Gr
Cinnamon powder
80 Gr
Egg white
160 Gr
Dark chocolate
325 Ml
35% whipping cream

Passion fruit gel

125 Gr
35% whipping cream
15 Gr
250 Gr
Dulcey chocolate
375 Gr
35% whipping cream


325 Ml
1 Pinch(es)

Preparation time: 45 min

  • Nougatine

    Sesame nougatine

    In a sauce pot, add the corn syrup, sugar and a bit of water just to moisten the sugar. Heat on high.
    Once boiling, the sugar should thicken and take on a slightly golden color.
    At that moment, add the sesame seeds and stir with a wooden spoon. Remove from the heat and add the butter and combine fully.
    In between 2 pieces of parchment paper or silicone sheets, spread the nougatine as thin as possible with the help of a rolling pin. Let cool entirely and then chop with a knife.

    Dark chocolate

    Slowly melt the chocolate on a double boiler.

    Whipped cream

    With the help of an electric mixer or by hand, whip the cream until it resembles whipped cream.

    Italian meringue

    In a sauce pot, combine the corn syrup, honey, sugar and cinnamon and heat on high. Once boiling, continue to cook for 1:30-2 minutes.
    At the same time, whip the egg whites with an electric mixer. Once the hot liquid is sufficiently cooked, slowly pour it in the mixer with the egg whites by drizzling it along the side of the bowl.
    Let it turn at medium speed until cooled.

    Combining and finishing the recipe

    Pour the melted chocolate on the cooled meringue. With the help of a whisk, delicately combine.
    Next, add the whipped cream and once again fold delicately to combine. Add the chopped nougatine and combine.
    Transfer this mix to the serving dishes of your choice. Place in the freezer for at least 4 hours or overnight ideally.

  • Passion fruit gel

    Rehydrate the gelatine in a bowl of cold water.

    Place the passion fruit purée in a sauce pot.  Combine the agar-agar with the sugar.  Combine the sugar mix with the passion fruit in the sauce pot.  Bring to a boil for roughly 2 minutes. 

    Squeeze the excess water from the gelatine sheets with your hands.  Remove the passion fruit mix from the heat and incorporate the gelatine.

    Transfer to a bowl or recipient and place in the fridge for one night ideally.

    Once solidified, blend the mixture until it becomes smooth and fluid.

  • Popcorn

    Use either a microwave instant popcorn or make your own!

  • Plating

    Once ready to serve, take the dessert out of the freezer.  Make a nice rosace of the ganache dulcey on top and the garnish with the popcorn.

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