Nougat ice cream (pistachio & rapsberry)
16 August 2021
A new idea for an ice cream dessert without an ice cream maker or oven! for this iced nougat you will only need a thermometer and an electric mixer to be able to treat yourself after a few minutes of preparation 😊 I made it in pistachio/raspberry version, but you can put the nuts of your choice and replace the raspberry coulis by another fruit or caramel, chocolate; some ideas to inspire you: pistachio/ apricot coulis, hazelnut/caramel, almond/dark chocolate, pecan/milk chocolate, hazelnut/passionfruit, almond/blueberry...
60g egg whites
40g water
150g sugar
Prepare a syrup with water and sugar.
500g 35% fat liquide cream
Whip the liquid cream into a whipped cream.
200g pistachios
Raspberry coulis + fresh raspberries
Mix the Italian meringue and whipped cream, then add the pistachios.
Prep time : 30 minutes + time in the freezer
For a 25 to 30cm cake mold :
Italian meringue :
60g egg whites
40g water
150g sugar
Prepare a syrup with water and sugar.
When the syrup reaches 110°C, start whipping the egg whites.
When it reaches 121°C, pour it over the whites, which should be frothy but not firm. Whip at maximum speed until the meringue is smooth, glossy and cooled.
The whipped cream :
500g 35% fat liquide cream
Whip the liquid cream into a whipped cream.
The iced nougat :
200g pistachios
Raspberry coulis + fresh raspberries
Mix the Italian meringue and whipped cream, then add the pistachios.
Pour the mixture into a cake tin lined with cling film and place in the freezer.
When the iced nougat is set, unmould it, then serve it with a raspberry coulis and fresh raspberries. Enjoy!
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