Nougat bombes recipe
Nougat Bombes recipe
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Ingredients
| 50 g | blanched almonds |
| 50 g | shelled unsalted pistachios |
| 100 g | honey, acacia, heather or orange blossom if possible |
| 100 g | caster sugar |
| 2 large | eggs, whites only |
| 450 ml | double cream |
| 1 tsp | vanilla extract |
| 50 g | mixed peel, finely chopped |
| 100 g | dark chocolate, chopped |
Instructions
Heat a large pan ad add the nuts. Reduce heat and lightly toast them on a low heat, tossing them around to prevent burning. Allow to cool and then place in food processor and grind quite fine.
Place honey, sugar and 3 tbsp of water in a saucepan and heat gently to dissolve the sugar. Increase the heat and boil hard for 1 minute, until syrupy.
Whisk the egg whites in a clean bowl until stiff and while continuing to whisk, add the honey syrup in a stream. When all the syrup is added, whisk for a further 4-5 minutes until the meringue is thick and glossy.
Whip 300ml of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour mixture into 8 individual pudding basins (use dariole moulds or teacups if necessary) and freeze until firm.
Place the remaining cream in a pan and bring to a boil and remove from heat. Add the chocolate and stir until a smooth, glossy sauce results.
Turn out the bombes to serving dishes – you may need to dip the moulds into warm-hot water to slightly melt the edges. Pour some of the sauce over the bombes and return to the freezer until firm.
Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Nougat bombes recipe
Recipe type: xarchivex
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