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Iced pistachio nougat with crisp tuille

The bright colours make this a great celebration dessert.

Iced pistachio nougat with crisp tuille

Credit: Sarah Todd

  • serves

    8

  • prep

    30 minutes

  • cook

    15 minutes

  • difficulty

    Mid

serves

8

people

preparation

30

minutes

cooking

15

minutes

difficulty

Mid

level

Ingredients

  • 50 g caster sugar
  • 50 g honey
  • 20 g liquid glucose
  • 60 g eggwhites
  • 250 g thickened cream
  • 15 g sultanas
  • 10 g glacé cherries
  • 25 g pistachios, chopped
  • 45 g flaked almonds
  • Grand Marnier (optional)
Tuille
  • 25 g unsalted butter, softened
  • 25 g caster sugar
  • 25 g eggwhites
  • 25 g plain flour, sifted
Caramel gel
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3.5 g agar agar
  • 60 ml (¼ cup) pouring (single) cream
To serve
  • pomegranate seeds
  • pomegranate molasses, for drizzling
  • Persian fairy floss
Chilling time: 2 hours

Instructions

Line a 20 cm x 40 cm shallow baking tin or dish with baking paper.

Combine the sugar, honey and glucose in saucepan and over medium heat and heat to 120°C (soft boil stage).

Place the eggwhites in the bowl of an electric mixer. When the sugar syrup is approaching 120°C, begin whisking the eggwhites to soft peaks. With the motor running, gradually pour in the sugar syrup, and continue whisking until the mixture has cooled.

Whip the cream to soft peaks in a large bowl. Fold in the Italian meringue, fruit and nuts and alcohol. Pour into the prepared tin, spreading evenly, and place into the freezer for 2 hours to set. (This can be made up 2 days ahead.)

Meanwhile, make the tuille. Preheat the oven to 160°C and line a baking tray with baking paper. Place the butter and sugar in a large bowl and beat with an electric mixer until light and creamy (about 3 minutes). Stir in the whites and flour. Rest for 10 minutes. 

Using a spatula, spread and even 1 mm-thick layer over the prepared tray. Bake for 4 minutes. Remove from the oven and immediately cut into your desired shapes. (These can be made up to 1 days ahead. Store in an airtight container.)

To serve, cut the iced nougat into 10 cm x 4 cm rectangles and place on serving plates. Top with the tuille, scatter over the pomegranate seeds, drizzle over the molasses and top with the fairy floss.

Variation

For the Iced nougat with pomegranate molasses from My Second Restaurant in India, leave out the honey and use a total of 70g of liquid glucose. Add the zest of 1 orange to the pan when bringing the sugar and glucose to soft boil stage. Instead of the sultanas and glacé cherries, use 30 g of dried cranberries. Omit the flaked almonds and increase the pistachios to 50 g. Serve the frozen nougat with pomegranate molasses and tuille (or crumble tuille to use as garnish), garnished with chopped Turkish delight, flower petals and pomegranate seeds.
Iced nougat with pomegranate molasses
Source: Undefined / My Second Restaurant in India

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Sarah Todd
Source: SBS



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Iced pistachio nougat with crisp tuille Recipe | SBS Food