Among our local specialties, frozen cassoulet is one of our summer top picks.
The sweet version of cassoulet
A frozen cassoulet, really?
You probably know Castelnaudary cassoulet, but do you know its variation in dessert ?
It is a gastronomic specialty and above all a dessert, like the real one, sweet and frozen... It takes its name from the fact that it resembles a cassoulet, except that it is a ice in a nougatine casserole.
The original recipe for frozen cassoulet
Follow the steps !
- Make a caramel with 200g of sugar, 100g of glucose and a little water. Leave to color slowly. When it is ready, add 80g of flaked almonds off the heat and mix well. You have to act quickly because the mixture sets very quickly.
- Add the mixture between 2 sheets of parchment paper. Press everything together well using a rolling pin.
- In the nougatine, cut out a circle using a bowl. Take a smaller mold and line it with this circle. Press well so that it takes shape.
- Melting chocolate water bath. Once it is well melted, spread it on the walls of this nougatine mold. Leave to set for a few minutes fridge.
- When they have cooled well, the fill with vanilla ice cream artisanal. Sprinkle of praline.
- Prepare the dessert in the middle of a plate and decorate with red fruit coulis around. Serve quickly
To discover without moderation…
Discover our gourmet section around the local gastronomy from Lauragais Audois.
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