Iced nougat with red fruits (Alain Ducasse)

Ingredients

Directions

1. 1

   Caramelized almonds: Roast the almonds in the oven at 160°C. Cover the sugar with water and cook at 121 °C. Add the almonds. When a uniform mass has formed, continue cooking until the almonds are individually caramelised.

2. 2

   Lay out on a Silpat baking mat and set aside.

3. 3

   Nougat: Whip the cream and chill. Chop the candied fruits finely. Line an oblong, rounded form with baking paper. Prepare an Italian meringue. Cook sugar and glucose at 121 °C.

4. 4

   In the meantime, beat the egg whites to snow in a mixer. Let the hot sugar syrup flow over the beaten egg white in a thread. Continue beating until the mixture has cooled down completely. Carefully fold the Italian meringue into the whipped cream.

5. 5

   Add candied fruit and caramelized almonds. Pour the mixture into the mould and smooth it down. Freeze.

6. 6

   Cut the nougat into 3 centimetre thick slices. Arrange on a plate, always alternating a layer of red fruit with a slice of nougat. Serve the strawberry syrup separately

7. 7

   Recipe: Alain Ducasse: Grand Livre de Cuisine - Desserts and Patisserie, Matthaes Verlag, 2007