Nougat ice-cream with raspberry sauce

Nougat ice-cream with raspberry sauce

Nougat glacé avec un coulis de framboises

By
From
Taste le Tour
Serves
8

From the North Provence region

This is one of my favourite desserts, but it does require some cooking experience as you need to make a caramel and use a candy thermometer

Ingredients

Quantity Ingredient
70g caster sugar
1 tablespoon water
120g hazelnuts, roasted and skinned
60g honey
30g liquid glucose
3 egg whites
A pinch cream of tartar
150g glacé apricots, cut into 1 cm squares
30g glacé cherries, cut into 5 mm squares
300ml whipped cream

Raspberry sauce

Quantity Ingredient
300g raspberries, fresh or frozen
1 lemon, juiced
1 orange, juiced
3 tablespoons caster sugar

Method

  1. Combine 40 g of the sugar with the water in a small saucepan and cook over a medium heat until it darkens to a caramel. Add the hazelnuts and stir for 2 minutes to coat them with the caramel. Very carefully tip the caramelised nuts onto a piece of lightly oiled baking paper and spread them out. When cold, separate out threequarters of the caramelised nuts and chop them roughly. Reserve the remaining whole nuts to garnish.
  2. Combine the honey, liquid glucose and remaining 30 g sugar in a small saucepan over a medium heat. Place a candy thermometer in the pan and cook until the syrup reaches 100°C.
  3. Once the syrup reaches temperature, combine the egg whites and cream of tartar in an electric mixer and whisk to stiff peaks.
  4. Continue cooking the syrup until it reaches 120ºC then slowly drizzle it onto the egg whites, whisking continuously. Continue whisking at a low speed for about 10 minutes. Transfer the ice-cream mixture to the refrigerator for 10 minutes to cool.
  5. Carefully fold the chopped hazelnuts and glacé fruits into the cooled ice-cream mixture. Fold in the whipped cream then tip into a 22 cm cake tin lined with plastic film. Cover the surface and freeze for at least 6 hours.
  6. When ready to serve, dip the mould briefly in warm water to loosen the icecream, then invert it onto a serving dish. Peel away the plastic film and cut into slices. Top with caramelised nuts and serve with the raspberry sauce.
  7. To make the raspberry sauce, blend all the ingredients to a purée. Strain through a fine sieve and refrigerate until ready to use.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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