Frozen Nougat Log (Print Version)

# Ingredients:

01 - 200ml of full-fat 30% cream.
02 - 3.5 oz of acacia honey.
03 - 2 eggs.
04 - 1 tbsp of hazelnut paste.
05 - 1.5 oz of roasted pistachios.
06 - 1.5 oz of toasted almonds.
07 - 1.5 oz of dried apricots.
08 - A pinch of orange zest (optional).

# Instructions:

01 - If needed, toast the almonds and pistachios in the oven for 10 minutes at 350°F. Chop all the dried fruits into small bits.
02 - Crack the eggs, putting the yolks in one bowl and whites in another. Whisk the yolks and set aside. Whip the egg whites into stiff peaks.
03 - Heat the honey to 242°F. Gradually pour it over the whipped egg whites while whisking constantly to form a meringue.
04 - Gently mix the egg yolks into the meringue. Whip the cream into soft peaks, then fold it into the mixture carefully.
05 - Add the hazelnut paste, chopped fruits, and zests. Transfer the mixture to a log cake mold and freeze for at least 12 hours.
06 - Take the dessert out of the mold about 5 minutes before serving. Sprinkle crushed nuts on top for decoration.

# Notes:

01 - Make this at least 12 hours ahead.
02 - Can stay frozen for several days.

Back