Frozen Almond Dessert

Preparation Time 40 minutes
Cooking Time 10 minutes
Standing/Marinating Overnight
Serves 6-8 portions
frozen almond dessert
Caramelised Hazelnuts: Nougat:
80g Almond pieces 6 egg whites
80g Caster sugar 250g caster sugar
Garnish: 2.5ml vanilla essence
Granadilla pulp or strawberry coulis 375ml fresh cream

Method:

Caramelised Nuts:

  1. Place the sugar into a heavy based pan and add 2 tbsp water. Allow to dissolve completely and then heat until the sugar starts creating large bubbles.
  2. Add the almonds and mix until the nuts have caramelised, and the mixture is a beautiful golden colour. Pour the almonds onto a heat resistant surface, or wax paper.
  3. Set aside and allow to cool completely.

Nougat:

  1. Whisk the egg whites in a double boiler.
  2. Whisk continuously until the mixture is warm and fluffy, then and the caster sugar and whisk until silky.
  3. Remove from the heat, add the vanilla and whisk until cool but still fluffy.

To Assemble:

  1. Roughly crush the caramelised almonds with a meat mallet or suitable device.
  2. Whisk the cream until stiff.
  3. Fold the cream and almonds into the egg white mixture and mix well.
  4. Pour into freezer proof containers and freeze overnight.
  • Serve with granadilla pulp or fresh strawberries and/or berry coulis