Wild cumin, honey meringue with carob frozen nougat

Crisp honey meringue infused with wild cumin meets rich carob frozen nougat in this Maltese dessert. A modern take on traditional island flavours that's light and aromatic.

Credit: Josh Martin

• serves

  4-6

• prep

  45 minutes

• cook

  15 minutes

• difficulty

  Mid

Stream free On Demand

Shane Delia's Malta

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Travel

PG

series • 

Travel

PG

Ingredients

Frozen carob nougat

• 397 g (1 can) condensed milk
• 40 g carob powder, sifted
• 600 g thickened cream
• ½ lemon, zested 
• 100 g slivered almonds, toasted
• 50 g pistachios (preferably Iranian)
• 200 g dried apricots, diced
• 100 g raisins 
• 100 g fresh figs, cut into quarters (substitute with dried figs)
• 200 g Maltese sesame biscuits, or another sweet biscuit suitable for crumbing, smashed to form a crumb

Honey and cumin meringue

• 400 g honey
• 80 g sugar
• 5 g cumin seeds 
• 200 g egg whites

Chilling/freezing time: 6-8 hours or overnight

Special equipment needed: Stand mixer (hand mixer also works), 2 x 1 L takeaway containers, thermometer, kitchen blow torch, piping bag

Instructions

1. Line two 1-litre takeaway containers with cling film – this will make it easier to remove the nougat once it's frozen.
2. To make the frozen nougat, into a stand mixer, add the condensed milk, carob powder, thickened cream and lemon zest. Using the whisk attachment, beat the mixture on medium-high speed until stiff peaks form – the mixture should hold its shape when the whisk is removed and not collapse.
3. Once peaks have formed, add in toasted almonds, pistachios, diced apricots, raisins and fresh figs, whisking gently together until combined – be careful not to deflate the whipped cream by over-whipping or whipping too vigorously.
4. Divide the mixture evenly between the two lined takeaway containers. Smooth the top with the spatula. Place the containers in the freezer and freeze until completely firm (approximately 6-8 hours or overnight).
5. To make the meringue, in a saucepan, combine the honey, 40 g water, sugar and cumin. Heat over medium heat, bringing the mixture to a temperature of 118°C.
6. While the syrup is heating, place the egg whites in the bowl of a stand mixer. Begin whisking on medium speed until soft peaks form.
7. When the syrup reaches 118°C, turn the mixer speed to high. Carefully pour the hot syrup into the egg whites all at once, being cautious not to splash.
8. Continue to whisk the meringue on high speed until it cools to room temperature and forms stiff peaks. Next, add the cooled meringue goes into a piping bag, ready to assemble with the frozen biscuit mix.  
9. To assemble once the nougat is set, put biscuit crumbs into a large baking dish.
10. Remove the nougat from the containers by lifting it out using the cling film.
11. Roll the frozen nougat in the crushed biscuits, ensuring an even coating, pressing in the crumb so it sticks to the nougat.
12. Pipe the honey meringue over the top, covering the entire surface of the parfait. For a rustic feel, no nozzle is needed – make squiggly shapes to cover the nougat entirely. But, if rosettes are preferred, use a piping nozzle.
13. Put crumbed nougat on serving plate, pipe meringue loosely on top of the nougat, then coat it all around. Toast the meringue with a blow torch and slice to serve.

Watch how to make this recipe on Episode 5 of Shane Delia’s Malta, streaming free on SBS On Demand.

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.

Stream free On Demand

Shane Delia's Malta

series • 

Travel

PG

series • 

Travel

PG