Megabytes by John & Sally McKenna Vol 3 Issue 9

Step-by-Step Cooking Solutions

Nougat Glace

115g (4oz) chopped candied fruit
50ml (2fl oz) Kirsch
1 vanilla pod
4 large eggs
50g (2oz) unsalted butter at room temperature
100g (3 1/2oz) sugar
500ml (18 fl oz) thick cream
35g (1 1/2oz) whole almonds
35g (1 1/2oz) hazelnuts

	1. Measure out the candied fruit.
	2. Roughly chop the candied fruit and leave to soak (preferably overnight) in the Kirsch.
	3. Split a vanilla pod and remove the seeds.
	4. Place the eggs in a saucepan and beat lightly with a whisk.
	5. Beat together the eggs, the butter, the sugar and the vanilla pod and its seeds.
	6. Cook gently until the eggs begin to set. Then place the saucepan containing the egg mixture over a bowl of cold water, to chill.
	7. Whip the cream until very very thick, to the consistency of scrambled eggs.
	8. Roast the nuts under a grill and then rub off the skins between your fingers.
	9. Roughly chop the nuts.
	10. Add the egg mixture to the beaten cream.
	11. Stir gently to combine.
	12. Add the nuts.
	13. Add the fruit.
	14. Stir to combine.
	15. Line a terrine tin with cling film.
	16. Pour the mixture into the lined terrine.
	17. Freeze until set, about 4 hours. Cut into slices and serve. Note the raspberry sauce from our recipe for Rice works well with this dessert also.