If you like Torrone, you will love this Frozen Nougat treat! Recipe courtesy of Bruno Albouze
Ingredients
Dry Fruit Marinade
60 g Golden raisins
35 g Grand Marnier, or orange juice
80 g Pistachio
80 g Almonds, chopped
80 g Candied orange peels, or dry apricot Raspberry Coulis
250 g Raspberries
30 g Powdered sugar
15 g Limoncello, or lemon juice
Meringue
120 g Egg whites (4)
2 g Cream of tartar, or lemon juice (stabilizer)
30 g Sugar
180 g Honey
Whipped Cream
200 g Sour cream
200 g Heavy cream
5 g Vanilla paste
Directions
Dry Fruit Marinade
Soak raisins in hot water for about 30 min. Drain and add alcohol (it can be done days in advance). Chop nuts and toast if desired. Add diced orange confit and mix in the macerated raisins; set aside.
Raspberry Coulis
Blend, pass through a sieve and chill.
Meringue
In a stand mixer fitted with the whisk attachment, beat the room egg whites with cream of tartar and sugar on medium-low speed. The meringue should remain in the foamy stage until honey is cooked. Meanwhile, cook honey to 242ºF/118ºC. As soon as the honey reaches 240ºF/115ºC, increase the speed on high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and continue to beat until the meringue for about 10 min; scraping down the sides of the bowl as it goes. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it).
Whipped Cream
In the chilled mixing bowl, beat sour cream and heavy cream along with the vanilla to soft peaks.
Montage
Fold one-third of the meringue into the whipped cream. Add remaining meringue along with the nuts and fruits. Fill up silicone mold(s) and freeze for at least 12 hours. Unmold and store nougat in the freezer before serving. Slice out and serve with a ladle of raspberry coulis and garnish with fresh red fruits, crushed pistachios and mint leaves or other edible greens. Serve immediately. Frozen nougat can be kept frozen for up to 3 months. The raspberry coulis can also be stored in the freezer.
