It is with gluttony that we will taste this delicious iced nougat with candied fruit.
Ingredients for 4 persons:
- 115 g candied fruit
- 5 cl of rum
- 125 g caster sugar
- 20 cl of liquid cream (30% fat)
- 2 eggs
- 65 g caster sugar
- 2 cl of water
- 60 g of flaked almonds
- 10 g of half-salted butter
- 150 g raspberries
- 150 g of currants
- 50 g icing sugar
In a salad bowl, place the candied fruit, pour the rum. Let macerate.
In a saucepan, put 65 g sugar, pour 2 cl of water. Caramelize until the appearance of a blonde color. Add the flaked almonds, 10 g butter. Spread on a plate of the nonstick oven. Let cool.
Peel off the nougatine, cut into pieces. Place in the bowl of a blender. Mix quickly to obtain a coarse mixture.
Whip the liquid cream until it is on the whip.
Add the nougatine and the candied fruits.
Clarify the eggs, whisk the egg whites, add 25 g sugar.
Whisk again and gradually add the remaining sugar. Whites in snow must stick to the branches of the whip. Incorporate them in the mixture above. Spread in small ramekins and place in the freezer.
Wash and drain the fruits. The mixers. Filter and incorporate the icing sugar.
Serve iced nougat with red fruit coulis.
B.A.ba of the chef
Candied fruits can be replaced by dried fruits (grapes, soft apricots, prunes...).
CÔTÉ CAVE: Champagne
Words from the kitchen
Clarify eggs: Separate the yellows from the whites.
macerate: soak a food in a liquid (alcohol, oil, vinegar, lemon juice, wine...) more or less long to preserve or perfume (ex: macerate cherries cherries in brandy).
Calories per person: 565
Photo: C. Herlédan