Hot espresso poured over vanilla ice cream, then a scatter of chewy crumbs: the small soft nougat bar from Arnaud Soubeyran, made in Montélimar with honey, almonds and pistachios, melts into a five-minute dessert.
Serves 2 · 5 min
- Chop one 1.8 oz (50 g) soft nougat bar into small pieces.
- Place a scoop of vanilla ice cream in each of two small glasses.
- Pour a freshly brewed hot espresso over each scoop.
- Scatter the chopped nougat on top and serve immediately, with a spoon.
The star of this recipe: Soft Nougat Bar Small, by Arnaud Soubeyran.
