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I have been after an Ice Nougat recipe for a while, this one is a good one.
Details
Ingredients
- 50 g of hazelnuts
- 75 g of pistachios
- 100 g of almonds
- 100 g of honey
- 3 eggs
- 100 g of sugar
- 4 dl of heavy cream
- Pinch of salt
Method
- In a pan, add the nuts, all of them, sprinkle 50 g of sugar on top, then caramelize, medium temperature. Mix often, it will take about 10 mns. When done, set aside and let it cool down
- When the nuts are cool, crush them, either using a large knife or like I do, stick them in a zip lock bag and hammer the nuts finely.
- Break the eggs, separate yolk and egg-white. Set aside.
- Take the egg-white, add a pinch of salt and whip the whites, just a tad before the whites are about to be firm, work on the honey
- Pour the honey in a pan and bring to a boil.
- Incorporate the honey into the egg whites and mix well to get firm egg whites. Set aside.
- Take the yolks, add 50 g of sugar and mix well, the yolk must become lighter.
- Now incorporate the egg whites into the yolks, bit by bit, carefully so as to not break the whites.
- Time to whip the cream, place the very cold cream into a bowl, add a pinch of salt and mount your cream into a chantilly (whipped cream).
- Incorporate the whipped cream carefully into the previous batter (egg-whites)
- Incorporate - always carefully - the nuts.
- Time to make a choice
- If you have an ice cream machine, you can churn it for 10-15 minutes. The resulting Ice Nougat will be a tad stronger in flavor and get a much darker shade. After 10 minutes, transfer to a recipient and place into the freezer.
- Alternatively, you can transfer the batter directly into a recipient you can cover and place into the freezer. Using this method, you may need to wait about 24 h for the batter to set properly. The Ice Nougat will then be much lighter and the flavor a tad more subtle.
Note: You can serve as-is or with some [Raspberry Coulis](Raspberry Coulis.md).
Pictures of Ice Cream machine Frozen Nougat:
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| Traditional | |
|---|---|
| Serve | X |
| Preparation Time | 20 mn |
| Cooking Time | |
| Temperature | |
| Authors | Pascal Crausaz / Original recipe from Virginie |
| Special |
