Nougat iced bombes

Nougat iced bombes

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(3 ratings)

Prep: 30 mins Cook: 10 mins Plus freezing

A challenge

Serves 8
These little beauties do take a bit of time and effort to make. But it’s worth it. They taste and look amazing

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal514
  • fat39g
  • saturates19g
  • carbs38g
  • sugars37g
  • fibre1g
  • protein5g
  • salt0.13g
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  • 50g blanched almond
  • 50g shelled unsalted pistachio
  • 100g honey, preferably acacia or orange blossom



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100g caster sugar
  • 2 egg whites
  • 284ml and 142ml pots double cream
  • 1 tsp vanilla extract
  • 50g candied peel, finely chopped
  • 100g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  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.

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Comments, questions and tips

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17th Feb, 2014
This is truly delicious and very popular with all the family. It is like frozen nougat very scrumptious.
20th Jan, 2012
Simply divine! Not that difficult to make, I also used a good quality almond chocolate for the sauce.
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