LEMON SOFT NOUGAT
Difficulty level
![](/Academy/Course%20Categories/1343060/image-thumb__1343060___auto_b492ef3e91c9043ccd499cc4b73eae8d/ricette.jpg)
Ingredients
NOBEL BIANCO - melt at 45°C | g 1.000 |
COVERCREAM LIMONE - at room temperature | g 700 |
roasted almonds | g 700 |
Combine all the ingredients together.
Cast in a mould and let crystallize at room temperature until fully hardened.
Chocolatier and Pastry Chef