NOUGATINE ICED CREAM
Ingredients
Iced Cream:
280ml double cream
2.5ml vanilla essence
35ml icing sugar
2 egg whites
110g granulated sugar.
Nougatine:
45g walnuts
85g granulated sugar.
Source: PKU
Method
Whisk the cream to soft peaks.
Whisk in the vanilla and sifted icing sugar to soft peaks.
Put the granulated sugar and 35ml water in a small pan. Heat and cook to soft ball stage ( 115C ) there is no colour to syrup.
Meanwhile beat the egg whites until stiff. Then pour the sugar syrup into the egg whites in a thin stream, (down the edge of the bowl is a good way) and continue to whisk until all sugar is added. Then whisk until thick and cool.
Then lightly fold into the whipped cream. Place in a bow and put in freezer.
Make the nougatine.
Heat sugar with 45ml of water, and cook to a light caramel.
Warm walnut pieces in a low oven. Add nuts to sugar, mix well and turn onto a piece of silicone paper to cool.
Once cool, chop into small pieces.
After approx 1 hour, mix the nougatine into the semi frozen cream.
Continue to freeze until hard.