Nougat iced bombes

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Mary Cadogan

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Recipe by Mary Cadogan

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1. 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.
2. 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.
3. 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.

Per serving

514 kcalories, protein 5g, carbohydrate 38g, fat 39 g, saturated fat 19g, fibre 1g, salt 0.13 g

http://www.bbcgoodfood.com/recipes/5058/

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Ingredients

• 50g blanched almonds
• 50g shelled unsalted pistachios
• 100g honey , preferably acacia or orange blossom
• 100g caster sugar
• 2 egg whites
• 284ml and 142ml pots double cream
• 1 tsp vanilla extract
• 50g candied peel , finely chopped
• 100g dark chocolate

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook 10 mins

Ingredients

• 50g blanched almonds
• 50g shelled unsalted pistachios
• 100g honey , preferably acacia or orange blossom
• 100g caster sugar
• 2 egg whites
• 284ml and 142ml pots double cream
• 1 tsp vanilla extract
• 50g candied peel , finely chopped
• 100g dark chocolate

Per serving

514 kcalories, protein 5g, carbohydrate 38g, fat 39 g, saturated fat 19g, fibre 1g, salt 0.13 g

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