Nougat Iced Bombes Food

NOUGAT ICED BOMBES

Steps:

• Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
• Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
• Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.

NOUGAT

Steps:

• Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
• Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
• Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.

SUMMER FRUIT AND NOUGAT ICE-CREAM BOMBES

Steps:

• Puree the strawberries in a blender and transfer to a medium bowl. Beat in the Grand Marnier and condensed milk.
• Whisk the cream in a large bowl until soft peaks form and then gradually whisk in the strawberry mixture until thick.
• Gently fold in the mango, pineapple, raspberries, nougat and pistachios.
• Divide mixture in between ten 250ml capacity dariole moulds (or plastic party cups). Cover with plastic wrap so that the clingwrap comes in contact with the ice-cream to prevent a skin from forming during freezing.
• Freeze overnight or for at least 5 hours. To serve dip moulds in hot water for 5 seconds and invert onto serving plates. Drizzle with passionfruit if desired.

NOUGAT

Steps:

• Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
• Mix first 4 ingredients in heavy saucepan.
• Stir over medium heat until sugar is dissolved.
• Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
• In a large mixing bowl, beat egg whites until stiff.
• Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
• Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
• Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
• Add extract (and food coloring if desired).
• Beat in butter and continue beating until very thick and satiny.
• Stir in almonds.
• Press into prepared pan, smoothing top, then let stand at room temperature until firm.
• Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
• Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.