Chefs' Recipes

Hugh Wennerbom’s frozen nougat

A no-churn frozen confection that's as easy to make as it is delicious to eat.
Frozen nougatAlicia Taylor
6 - 8

“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.”


Almond praline


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.

Drink Suggestion: A natural frizzante wine such as the 2014 Paltrinieri Lambrusco di Sorbara Radice.

Drink suggestion by Hugh Wennerbom


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