The bright colours make this a great celebration dessert.
- 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)
- 25 g unsalted butter, softened
- 25 g caster sugar
- 25 g eggwhites
- 25 g plain flour, sifted
- 1 cup caster sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 3.5 g agar agar
- 60 ml (¼ cup) pouring (single) cream
- pomegranate seeds
- pomegranate molasses, for drizzling
- Persian fairy floss
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.
Chilling time: 2 hours
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.
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.