Name: Hugh Wennerbom’s frozen nougat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 60 gm honey; 40 gm caster sugar; 20 gm corn syrup; 100 gm eggwhite (about 3); 400 ml heavy cream (35%-45% fat content), whipped to soft peaks; 50 gm candied citrus peel, finely chopped; Berries, to serve; Almond praline; 100 gm caster sugar; 150 gm roasted almonds

Hugh Wennerbom’s frozen nougat

A no-churn frozen confection that's as easy to make as it is delicious to eat.

Serves 6 - 8

Prep

20M

Cook

10M

Total

30M

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“Essentially a semifreddo, this no-churn frozen confection is surprisingly light and laced with grown-up flavours,” says Hugh Wennerbom.”It can be made up to a week ahead – ideal for entertaining.”

Ingredients

60 gm honey

40 gm caster sugar

20 gm corn syrup

100 gm eggwhite (about 3)

400 ml heavy cream (35%-45% fat content), whipped to soft peaks

50 gm candied citrus peel, finely chopped

Berries, to serve

Almond praline

100 gm caster sugar

150 gm roasted almonds

Method

1.For almond praline, place 50ml water in a small saucepan, rain in sugar, bring to the boil and cook until deep caramel (3-4 minutes). Add nuts, stir to coat, then pour onto an oiled oven tray and leave to cool to room temperature. Crush with a mortar and pestle. Praline will keep indefinitely stored in the freezer.

2.Heat honey, sugar, and corn syrup in a saucepan, stirring at first until sugar dissolves, then without stirring until mixture reaches 115°C on a sugar thermometer (5-6 minutes).

3.Meanwhile, whisk eggwhite and a pinch of salt to soft peaks in an electric mixer. While whisking, pour in hot syrup and keep whisking until meringue is cool (6-8 minutes).

4.Fold whipped cream into meringue, then add candied peel and 50gm of the praline, pour into a container and freeze until firm (4 hours or overnight). Serve topped with berries and extra praline.