After a month away from this blog I wanted to share a dessert recipe that would be :
a – very close to the restaurant’s version
b – easy to make at home with a handful of ingredients and tools.
Before you dive into it, here are some interesting facts about this recipe. It is a frozen dessert inspired by a candy called “nougat” -an ancient delicacy that was made with nuts (often pine nuts, walnuts and almonds) and candied fruit, honey and caramel . It came to France in the 17th century through the city of Marseilles. Today, its French home is Montelimar.
Nougat glace is a frozen dessert inspired by this candy. The classic recipe calls for an Italian meringue mixed with whipped cream, caramelized nuts and candied fruit.
In our deconstructed version of this dessert we decided to use toasted sesame seeds, raspberry and fresh cherries.
We also added some crunchiness with cherry “tuiles”.
1- 350 g heavy whipping cream
2- 6 egg whites
3- 100 g sugar
4- 30 ml water
5- 70 g honey
6 – 200 g raw sesame seeds
7- 70 g sugar
300 g red fruit (you could use pitted cherries, thinly diced or raspberries cut in small pieces)
1-Whip Egg whites until soft peak.
2- In a saucepan, combine 75 g of sugar and 30 ml of water and heat until the sugar mixture reaches 250 degrees F (121 C). Pour sugar into the whipped egg whites slowly and keep beating until the mixture is homogenous.
3- Heat the honey in a microwave for a few seconds so that it becomes more liquid. Then whip into the mixture until it is homogenous.
This method is great for keeping you nougat glace in the freezer for a few days. If you know you will eat your nougat glace right away, there is no reason to go into the trouble of making an Italian meringue. A French meringue should suffice. For that, instead of melting your sugar with water, you can directly pour it into the whipped whites.
4-In a medium sized pan, toast the sesame seeds for a few minutes, until they reach a nice brown color.
5- Oil a medium size parchment paper.
6- In a small saucepan, prepare a caramel by heating the 70g sugar with a couple of tablespoons of water until they turn dark brown but not burnt. I find the dark brown caramel more flavorful than the light, but that is up to your taste. During this process, make sure to remove the crystallized sugar that forms on the side of the saucepan. For that you can use a wet brush.
Once your caramel is ready, mix in the toasted seeds and pour the mixture the oiled parchment paper.
Once cooled, you can cut the caramelized seeds into small pieces.
7- Whip the cream and mix with the meringue. Mix in the sesame seeds, diced fruit and leave in the freezer for 4 hours before serving.