Frozen Biscuit of Spanish Nougat

Ingredients
Biscuits
250 gr glazed sugar
250 gr nougat
9 eggs
1 lt milk cream

Cream
500 ml milk
1 tspn vanilla
1 lemon
4 eggs
100 gr sugar
1 tbspn cornstarch
250 ml milk cream

Decoration
Mint leaves
25 gr ground almonds

Ingredients
To make the Nougat Biscuit start by pouring the milk cream in a bowl and beat until it thickens.

Separate the yolks from the whites, and keep the yolks. Cook in a double sauce pan for a couple minutes with the sugar. Add the crumbled Nougat and cook for 5 more minutes. Then add the mix to the milk cream and mix with a whisk.

Pour the mix into a pan covered with wrapping paper. Then freeze for a minimum of 3 hours.

For the cream, boil the milk with grated lemon peel and a cinnamon stick. Break the eggs and keep the yolks.

Mix with a whisk, strain the milk and add it to the mix, then boil for 2-3 min.

Mix in the milk cream and let it cool for 30 min. serve the dish with the frozen biscuit nougat covered in cream.

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