Frozen nougat

Name: Frozen nougat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 60 gm honey; 40 gm caster sugar; 20 gm corn syrup; 100 gm eggwhite (about 3); 400 ml heavy cream (35%-45% fat content), whipped to soft peaks; 50 gm candied citrus peel, finely chopped; Berries, to serve; 100 gm caster sugar; 150 gm roasted almonds

www.gourmettraveller.com.au

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 7

Cost: $4.35 /serving

Author : Hugh Wennerbom

honey almond cream

Ingredients

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Instructions

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Step 1

For almond praline, place 50ml water in a small saucepan, rain in sugar, bring to the boil and cook until deep caramel (3-4 minutes). Add nuts, stir to coat, then pour onto an oiled oven tray and leave to cool to room temperature. Crush with a mortar and pestle. Praline will keep indefinitely stored in the freezer.

Step 2

Heat honey, sugar, and corn syrup in a saucepan, stirring at first until sugar dissolves, then without stirring until mixture reaches 115°C on a sugar thermometer (5-6 minutes).

Step 3

Meanwhile, whisk eggwhite and a pinch of salt to soft peaks in an electric mixer. While whisking, pour in hot syrup and keep whisking until meringue is cool (6-8 minutes).

Step 4

Fold whipped cream into meringue, then add candied peel and 50gm of the praline, pour into a container and freeze until firm (4 hours or overnight). Serve topped with berries and extra praline.