Frozen almond and pistachio nougat
A frozen honey and whipped cream dessert with caramelised nuts.
Active time35 min
Cooking20 min
Total7 hResting : 7 h
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Ingredients
- 400 ml whipping cream with 35% fat
- 5 large eggs
- 200 g blanched almonds
- 100 ml water
- 100 g runny honey
- 100 g shelled unsalted pistachios
- 150 g caster sugar
Preparation
Heat the oven to 180 °C. Spread the almonds and pistachios on a baking tray. Toast for about 10 minutes, watching their colour.
200 g blanched almonds100 g shelled unsalted pistachios- oven
- baking tray
Heat the sugar and water in a saucepan until the caramel is light golden. Remove from the heat, add the warm nuts and stir to coat. Spread on baking paper and cool for about 30 minutes. Roughly chop with a knife.
100 ml water150 g caster sugar- saucepan
- spatula
- baking paper
- knife
- board
Separate the eggs and weigh out 120 g whites. Whisk to stiff peaks. In a separate bowl, whip the cold cream. Fold the honey and cooled caramelised nuts into the cream, then gently fold in the whisked whites with a spatula.
400 ml whipping cream with 35% fat5 large eggs100 g runny honey- bowls
- mixing bowls
- electric whisk
- spatula
Spoon into a silicone mould and smooth. Cover and freeze for at least 360 minutes until firm in the centre. Unmould onto a plate and slice with a knife warmed under hot water and dried.
- silicone mould
- spatula
- cover
- plate
- knife
- tea towel
Allergens
- Eggs
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration