Frozen Nougat
Ingredients
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- 1
Heat the honey to 121°C.
- 2
Whip the yolks, pour in the honey in a thin stream. Whip 8 min.
- 3
Cook sugar + water to 121°C.
- 4
Whip the whites to stiff peaks, pour in the syrup in a thin stream (Italian meringue).
- 5
Whip the cream to stiff peaks.
- 6
Combine the honey pâte à bombe + Italian meringue.
- 7
Gently fold in the whipped cream, then the crushed nuts + candied fruit.
- 8
Mold in a gutter mold lined with film. Freeze 6 hrs minimum.
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Per 100g
Allergens
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