Nougat glacé au miel

Name: Nougat glacé au miel (Nougat and honey ice cream)
Yield: For 6
Cuisine: French
Ingredients: 50 g candied fruit, such as cherries, orange and lemon peel, and angelica, plus extra for decoration; 30 g pine nuts; 30 g whole hazelnuts or walnuts; 2 tablespoons runny honey, preferably a flavoured one such as lavender, rosemary or thyme; 3 egg whites; 300 ml very chilled whipping cream or whippable double cream; 75 g sugar; 300 g fresh or frozen raspberries; 50 g whole blanched almonds

Nougat and honey ice cream

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is an icy version of the cult confiserie in which the twang of raspberries cuts beautifully into the honey-sweet frozen meringue. Mix and match the nuts and candied fruits at will, keeping some over for decoration before serving.

Ingredients

50 g whole blanched almonds
30 g whole hazelnuts or walnuts
30

Europe
France
Vegetarian
ice cream
Gluten-free
Mediterranean

Method

Roughly chop the nuts and the candied fruits. Try to vary the size of the pieces, and leave some whole.

Whisk the egg whites until they form soft peaks.

Heat the honey in a saucepan until it caramelises slightly. Pour it hot onto the egg whites then whisk for a further 2 minutes.

Whip the cream until it is stiff, add the nuts and fruit and fold the mixture gently into th