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Iced Nougat

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Ricpe for 6 a medium size rectangular tin
  1. 6 egg whites
  2. 180g candied fruits and 50g of orange peels
  3. 6 dl double cream
  4. 50g icing sugar
  5. 5 leaves of gelatin
  6. 120g toasted almonds and coarsely chopped
  7. 5 cl of cold milk
  8. 12 cl amaretto
Iced Nougat
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1) Finely chop the candied fruits and peels and put them in bowl with the amaretto for an hour.
2) Slowly heat up the milk and mix in the soaked and drained, gelatin leaves. When done take it of the heat (it should take about 30 seconds).
3) Put the cream in a bowl and put it in the freezer for 8 minutes. Then, whip it until slightly stiff, then add the icing sugar. Whip it for another 10 seconds and set aside in the fridge.
4) Whisk the egg whites into a firm foam.
5) Fold the candied fruits and the almonds into the whipped cream. Then, fold the egg whites into the cream with a spatula.
6) Pour the mixture into your tin and put, over night, in the freezer.

When it comes to serving time take the nougat out of the tin and cut few slices that you will put at the center of each plattes (cold).
Pour a drizzle of red berries coulis, chocolate sauce or custard around them.

Note that the original iced nougat recipe was made with Italian meringue.
The amaretto liqueur is made with apricot almonds which gave the name amaro that means bitter.

You can always use the egg yolks left over to make a Anglaise sauce or French custard to serve with your iced nougat.
credits photo : Nougat glacé au coulis de fruit rouge © FOOD-micro

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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