I am sharing this recipe after requests from a few people who have eaten it recently. We served it at our Speed Dating event & last week I made it for a supperclub. It went down a storm both times & lots of diners asked for the recipe.
This is basically a lot like an ice cream but you don’t need to churn it or faff around at all. If you can melt some sugar & whip egg whites then you can make this. The first time we served it with a warm caramel sauce & some salty popcorn & it was heavenly. One of our guests said it was “better than Haagen Dazz”. I was pretty happy with that.
It comes from White Heat by Marco Pierre White which is one of my all-time fave cookbooks. For the home cook who wants to learn to refine their food it is full of wonderful recipes & tips. It was ahead of its time in terms of photography too – check this out
You can use any nuts we have tried it with pecans & pistachios as well as the original hazelnuts. All worked wonderfully. I think you could also add flavours to the cream such as vanilla, peppermint or maybe even some booze. Just bear in mind that the cold dulls some flavour so add a little more than you think is necessary.
Frozen Nougatine Recipe
Ingredients (serves 10-12):
115g nuts (the original recipe specifies hazelnuts but use whatever you like)
6 egg whites
375ml double cream
- Make a praline. Roast the nuts for about 8 minutes at 180 degrees & leave to cool. (If using hazelnuts remove that dark coloured skin as it can be bitter)
- Melt 115g sugar in a heavy bottomed pan over a medium to high heat. As the sugar melts & turns a caramel colour add the roasted nuts & transfer to a lined baking sheet to cool.
- Once cooled use a food processor, pestle & mortar or your brute strength to crush the praline into a rough powder – chunks of nut are fine but try not to leave any large pieces of caramel or a trip to the dentist will ensue.
- Prep is key for the next stage as it all happens pretty quickly. You will need a freezer-proof container to freeze the nougatine in. Line this with a large piece of cling film which hangs over the edges so that you can cover the mixture. Separate the eggs & measure out the sugar (260g) & cream.
- Make a meringue by whipping the egg whites until frothy & then add the sugar about 50g at a time whipping the mixture until smooth before adding more. Once all the sugar is incorporated whip until the meringue is smooth & shiny. (a good test is to rub a little between finger & thumb to check it is not grainy.
- Partly whip the double cream so it is frothy but still runny (if you overwhip the cream it is difficult to properly combine it with the meringue)
- Fold the cream into the meringue in thirds. As you add the last part also add the praline & carefully fold everything together leaving as much air in the mixture as you can.
- Transfer to the lined container & freeze – it takes at least 5 hours.
Before serving remove the nougatine from the freezer for 5-10 minutes (depending on the temperature of your kitchen) to soften.