Chefs' Recipes

Hugh Wennerbom's frozen nougat

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

By Hugh Wennerbom
  • 20 mins preparation
  • 10 mins cooking plus freezing
  • Serves 6 - 8
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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.

Notes

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