Adam Liaw’s frozen nougat
While this might sound difficult, it’s anything but if you have a stand mixer. A simple meringue is folded with cream, nuts and dried fruit for a surprisingly easy and impressive dessert.
Ingredients
1½ cups caster sugar
½ cup whole toasted almonds
6 egg whites
450ml thickened cream
½ cup shelled pistachios (very green)
¼ cup dried cranberries
¼ cup dried apricots, roughly chopped
Method
Step 1
Heat half a cup of the sugar in a medium saucepan to a dark caramel. Stir in the toasted almonds, and pour onto a cold tray lined with baking paper. Set aside. When cooled and brittle, chop into small pieces.
Step 2
Place the egg whites and the remaining sugar in a heatproof bowl and stir with a whisk over a saucepan of slowly simmering water until the sugar is dissolved. Transfer to the bowl of a stand mixer and whip to a glossy meringue. Remove the meringue and, using the same bowl (you don’t need to wash it), whip the cream to stiff peaks.
Step 3
Fold the meringue and all other ingredients into the cream, then transfer to a loaf tin lined with cling film. Freeze for at least 8 hours, then turn out, slice and serve.
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Adam Liaw’s sausage sizzle stew
Sausages braised in a simple onion gravy spiked with a little tomato sauce – what could be simpler? If you prefer, serve with potatoes or rice instead of bread.
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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-frozen-nougat-20230504-p5d5ot.html