My sweet birds…
I have a cold so big that since sunday my nose has became the incubator of the plague 2.0 and my voice a featuring between Afl’s and Jeanne Moreau’s. SO sexy. But I feel good, my brain is working at full speed, as usual you’d say, but I really think that I’m only staying up because of my excitement and my neurons. To help with my sore throat, I only find confort in boiling tea with honey or I should say boiling honey with tea… and in iced, as a kind of Proust’s revival of my beloved tonsil and adenoids operation. I think I deployed my entire lexical field of glamour today.
Here is a recipe to soothe your throat’s fires, tested and mopped up by a panel of friends each one more enthusiastic than the next (christmas desert among other things… Thank you Philippe, thank you Mom for your tricks).
To make this famous iced Nougat you will need: (1 cake mold and 6 muffin mols or 2 cake molds depending on what you have available in your cupboard).
- 3 eggs,
- 40 cl creme fleurette,
- 120 g sugar,
- 100 g honey (As for me, I replaced it with agave syrup)
- 100 g nuts and hazelnuts (50/50)
- 100 g almonds,
- 100 g pistachios.
Start with grilling the nut mix in a dry pan (very dry indeed), dust a little sugar and let caramelize at low heat. Meanwhile separate the eggs and set aside. In a saucepan, heat up the honey. While the honey is heating, whisk the egg whites with an electrical beater and pour the boiling honey on the egg whites in a thin trickle. Add the rest of the sugar to the egg yolk and make the mix foam. Then gently add the egg yolk to the egg whites.
Whisk the creme fleurette into a firm Chantilly and add it to the previous mix. Finally add the previously crushed nuts. Put the lot into a cake mold preferably a silicone one, if not wrap it in Cellophane. Put your iced Nougat into the freeze for at least 12 hours before serving it!
Really this is an easy recipe, so easy that it will become your favorite iced desert… No need of an ice-cream maker and this is awesome for those of you who don’t have the chance to have one in your 2-square-meters kitchen.