John Myers
Ingredients for 8 servings:
- 150 g nuts (equal parts walnuts, hazelnuts, almonds, pistachios)
- 150 g sugar
- 40 g water
- 1 lemon(s), juice
- 5 egg whites
- 150 g honey
- 30 ml water
- 500 g cream
- 150 g mixed fruits, candied
- 50 ml Cointreau or another orange liqueur
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
my favorite French dessert
Preparation involves three steps: Part 1 – the nougatine: The nuts need to be very dry, so if necessary, dry them out a little in the oven at around 50–60°C. Cook a light caramel from 150g of sugar, water, and a few drops of lemon juice. Now add the nut mixture and stir to coat all the nuts in the caramel. Place it on a lightly oiled marble slab. Since almost nobody has one, baking paper will do. Nothing else works; I’ve tried it with painful experience and the use of a hammer and chisel. Once completely cooled, break the nougatine into pieces. Since I didn’t want the nut pieces to be too big, I put them in the freezer for half an hour and chopped them in the food processor. Part 2 – the honey meringue: Boil honey (I used orange blossom honey) with 30ml of water until it becomes a thick thread – that is, it should drip heavily from the spoon. Beat the egg whites with a pinch of salt and a few drops of lemon juice until semi-stiff. Slowly add the hot honey, stirring constantly. Beat the mixture until stiff peaks form – this takes about 4 minutes. Now fold in the whipped cream. Work carefully; the mixture must remain light and airy. Part 3 – Finishing: Pour the liqueur over the candied fruit and let it sit for a while. Carefully fold the nut mixture and the fruit mixture into the egg white and cream mixture. Pour into a dish (ice cream container, small Bundt pans, or Paris-Brest ring) and freeze overnight. Serve on top of a raspberry coulis.
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