Name: Nougat iced bombes
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: French
Ingredients: 50g blanched almond; 50g shelled unsalted pistachio; 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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Nougat iced bombes

Nougat iced bombes

Mary Cadogan

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Serves 8

A challenge

Prep: 30 mins

Cook: 10 mins

Plus freezing

A star rating of 3.6 out of 5.3 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

50g blanched almond
50g shelled unsalted pistachio
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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Nutrition: per serving

kcal514
fat39g
saturates19g
carbs38g
sugars37g
fibre1g
protein5g
salt0.13g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2008

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A star rating of 3.6 out of 5.3 ratings

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