Frozen nougat is a delicious summer dessert. Light yet full of flavor, it pairs perfectly with summer berries. A berry sauce made by combining berry jam with fresh berries, adds a punch of flavor.
For the recipe:
- 120 grams egg whites
- 80 grams sugar
- 150 grams of honey
- 240 grams of heavy cream
- 80 grams of nougatine
- 40 grams of rum soaked raisins (made ahead of time)
Make whipped cream with the heavy cream. Set aside.
Bring the honey to a boil.
In the meantime, whip the egg whites and sugar together until stiff peaks.
Pour boiling honey over whipping egg whites.
With a spatula, fold in the whip cream, then the rum soaked raisins and the nougatine.
(note: make nougatine by melting 40 grams of sugar in a saucepan until golden brown and adding 40 grams of slivered almonds. Pour onto a sheet pan fitted with parchment and spread evenly to cool. Once cooled, break into small pieces. )
Pour the mixture into a mold of your choosing and freeze overnight.
Serve on top of berries and berry sauce (note: berry sauce: mix of berries and berry jam, heated and strained).
Looking for a summer dessert that makes use of those berries you see everywhere? Make this lemon pot de crème recipe and serve with summer berries.
For the recipe:
- 6 egg yolks
- 2 Tbsp lemon zest
- 110 grams sugar
- 250 ml milk
- 250ml heavy cream
- pinch of salt
- berries, zest and jam for garnish
Makes 4 servings
Heat the milk, heavy cream, lemon zest and half the sugar in a pot.
In the meantime, whisk the egg yolks, sugar, and salt together.
When the milk and cream are almost boiling, pour onto egg yolks while whisking constantly.
Strain and pour into ramekins.
Bake in a water bath in a 325 F oven for about 20 minutes.
Serve cold with berries, zest and some berry jam.
This moth our recipes focus on berries.