Ice cream nougat with nuts

Name: Ice cream nougat with nuts - Nora G.
Ingredients: 1 l liquid cream Hulala; 5 egg whites; 450 g sugar; 150 ml water; 200 g dried apricots; 200 g lightly roasted nuts; vanilla essence; a pinch of salt

Dessert - Ice cream nougat with nuts by Nora G. - Recipia

Nougat Glacé with Nuts and Dried Apricots I made this nougat glacé after seeing Radu Popovici's recipe, and it seemed simple enough to try at home. It is prepared with whipped cream, Italian meringue, caramelized nuts, and dried apricots. The part that requires a bit of attention is the hot syrup poured over the egg whites, but the rest of the steps are easy to follow. The quantities below yield two large loaf pans, and the dessert should be left in the freezer until it is well set. Quick Info Total time: approximately 8 hours, including freezing Preparation time: not specified exactly; preparation is done in several stages Cooking time: a few minutes for caramel and syrup Freezing time: approximately 8 hours; after 4 hours it can be tasted, but it is not completely frozen Yield: 2 large loaf pans Difficulty: medium Recipe type: cold dessert, no baking Ingredients 1 liter of Hulala liquid cream 5 egg whites 450 g sugar 150 ml water 200 g dried apricots 200 g lightly roasted nuts vanilla extract a pinch of salt Preparation Method 1. Prepare the whipped cream Whip the liquid cream and chill it until the other components are ready. It is easier to work with if it remains well chilled and maintains its consistency. 2. Prepare the caramelized nuts Place 200 g of sugar in a saucepan and heat it until it turns into a brown caramel. No water is needed. When the caramel is ready, add the lightly roasted nuts and stir to coat them well with the melted sugar. Immediately pour the mixture onto a sheet of parchment paper and let it harden completely. Once cooled, break the caramel into pieces and grind it in a food processor. You will obtain a nut and caramel crunch. It should not be turned into a fine powder; a few smaller pieces help with the texture of the nougat glacé. 3. Prepare the egg whites with syrup Beat the 5 egg whites until stiff, along with the pinch of salt. Separately, combine the remaining sugar (250 g) with the 150 ml of water in a pot and boil until you obtain a thick syrup. The syrup should be poured hot, carefully, over the beaten egg whites. Pour it gradually while mixing at the same time. The egg whites will cook from the heat of the syrup and will increase in volume. Let the mixture cool afterward. When it is cool, add the vanilla extract. 4. Prepare the apricots Chop the 200 g of dried apricots finely. Smaller pieces distribute better in the mixture and are easier to cut when the dessert is served. 5. Combine the ingredients In a large bowl, combine the cooled egg whites, chopped apricots, and the nut and caramel crunch. Mix until the ingredients are evenly distributed. Then, add the whipped cream and gently fold it in. Do not mix aggressively, so the cream and egg whites retain as much volume as possible. The final mixture should be airy but contain pieces of nuts and apricots. 6. Place the nougat glacé in the freezer Line two large loaf pans with plastic wrap. Pour the mixture into the pans and gently tap or press the bottom of the pans to compact the mixture and eliminate large air pockets. Cover and place the pans in the freezer for about 8 hours. After 4 hours, the dessert can be tasted, but it will have a softer consistency than when fully frozen. To serve, remove the nougat glacé from the pan using the plastic wrap and cut it into slices. Why I Would Repeat the Recipe I love it because it is prepared without baking and can be made in advance. It has multiple textures in the same slice: the cream and egg whites create a soft and airy composition, the crunch adds caramelized nuts, and the dried apricots provide sweet and slightly chewy pieces. The quantity is generous, making it suitable when you have more guests or want to keep dessert for a few days. Tips and Variations Tips Keep the whipped cream chilled until you incorporate it. This way, it will be easier to maintain the airy composition. The brown caramel should be poured immediately over the nuts. Once it cools in the pot, it hardens and becomes difficult to mix. Be careful when pouring the hot syrup over the egg whites. Pour it gradually and mix continuously to ensure the egg whites cook evenly and do not form coagulated chunks. Let the nut caramel harden well before grinding it. If it is still soft or warm, it will stick in the processor and will not break down uniformly. Do not mix the cream with strong movements. Gentle incorporation helps maintain the volume of the mixture. Substitutions In the basic recipe, the liquid cream used is Hulala, and no alternative is specified. If you use another product, the quantity remains the same, but the texture and flavor may vary depending on the type of cream. Vanilla can be used as mentioned in the recipe, with vanilla extract. An exact quantity is not indicated, so it is added to taste. Variations The recipe can also be tried with other combinations of dried fruits or nuts, as mentioned in the original recipe. However, changing the fruits may alter the sweetness and texture of the dessert. You can keep the same base of cream and egg whites and only change the type of dried fruit or nut combination. To keep the dessert close to the original version, it is important that the crunchy element is also prepared by caramelizing the sugar with the nuts. Serving Ideas Cut the nougat glacé into slices after it has set well in the freezer. If it is very hard, let it sit at room temperature for a bit before slicing. It can be served plain, without any additional toppings, as it already contains cream, caramel, nuts, and dried apricots. Frequently Asked Questions How long should the nougat glacé stay in the freezer? The recommended time in the recipe is approximately 8 hours. After 4 hours, it can be tasted, but at that point, the mixture is not yet fully frozen and will be softer. Why is the hot syrup poured over the egg whites? The hot syrup cooks the egg whites and helps the mixture to puff up. It is important to pour it gradually over the already whipped egg whites. Can I add the whipped cream right after whipping it? The cream is whipped and kept chilled until the egg whites, syrup, nuts, and apricots are ready. Before combining, the egg whites should be cooled so that the cream does not lose its consistency. How many pans does this quantity yield? The quantities mentioned yield two large loaf pans. The exact size of the pans is not specified, so the level of the mixture may vary. Can it be served after just four hours? Yes, in the original recipe, it was tasted after about 4 hours, but for a firmer consistency, freezing for 8 hours is recommended. Nutritional Values The values are estimated and primarily depend on the type of liquid cream used, the actual amount of sugar remaining on the nuts, and the weight of a serving. For approximately 100 g of nougat glacé: Calories: approximately 210–240 kcal Protein: approximately 3 g Fat: approximately 8–10 g Carbohydrates: approximately 30–34 g Sugars: approximately 25–29 g The dessert is high in sugars due to the 450 g of sugar, the caramel, the dried apricots, and the sugar present in the whipped cream. The nuts contribute to the fat and protein content, and the values can vary significantly depending on the product used. Storage and Reheating Nougat glacé should be stored in the freezer, well covered, to avoid absorbing odors from other foods. It should not be reheated. For serving, only the necessary amount is removed and left at room temperature for a bit so that it can be sliced and consumed easily. If left out too long, the cream and egg whites will soften, and the slice may lose its shape. It is more practical to keep the dessert in the pans and portion it out as you serve.

Ice cream nougat with nuts

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