A frozen mouse of meringue and cream with all the flavours of nougat. This delicious sweet treat is often served during the Christmas festivities in France. A perfect dessert for the summer.
- 3 egg whites
- 300 ml pure cream, very cold
- 3 tbsp honey
- 40 g sugar
- 40 g pistachio nuts
- 40 g blanched hazlenuts or almonds
- 40 g golden raisins
- 40 g dried cranberries
- 40 g dried blueberries
- 250 ml raspberry coulis
- 50 g 70% dark chocolate, melted
- 200 g fresh raspberries
- sprigs of mint to garnish
- Beat the egg whites until stiff.
- Meanwhile, place the sugar and the honey in a saucepan and heat gently until the sugar has dissolved, increase the heat slightly and continue to cook until the mixture has reached 117° C.
- With the mixer beating slowly, pour the honey syrup in a thin stream into the egg whites, then increase the speed and continue whipping until the mixture has cooled.
- Whip the cream to soft peaks.
- Cut the raisins and into pieces.
- Chop/crush hazelnuts and pistachios.
- Line a cake mould with parchment paper or plastic wrap.
- Gently fold the egg whites into whipped cream, and then gently fold through the fruit and nuts.
- Pour the mixture into the prepared mould and cover with plastic wrap.
- Place in the freezer for at least 12 hours, to freeze.
- To serve, turn out onto a flat cake plate, drizzle with a little melted dark chocolate and garnish with raspberry coulis, fresh berries and mint leaves.
- This is a very sweet ice cream, therefore the tartness of fresh raspberries and a little drizzle of good quality 70% chocolate, helps to balance the sweetness a little.
- Use a beautiful honey, our preferred honey is macadamia honey – just delicious!
- The recipe is normally made using praline, I have had it served both ways, and the praline is very nice, but also increased the work involved and the sweetness, so I tend to make it using chopped nuts.
- If you prefer, make a praline from the nuts as folows:
- Line a baking tray with baking/parchment paper.
- Combine 3/4 cup of sugar and 1/4 cup of water in saucepan and heat, stirring just until the sugar is dissolved. Increase to medium-high heat and cook without stirring until mixture turns golden caramel brown.
- Remove from heat and quickly stir in the nuts just to coat them in the caramel.
- Immediately, pour the mixture in a thin layer onto the prepared baking tray.
- Allow to cool completely and harden.
- Break into one to two inch pieces, enclose in a clean tea towel and then crush using a rolling pin – be careful not to overdo it and turn it into a powder!
- To blanch hazelnuts:
- Preheat oven to 180°C.
- Roast in oven for 5-10 minutes, until the hazelnuts are aromatic, lightly roasted and the skins start to crack.
- Place the hazelnuts into a clean tea towel and gently rub together, to remove the skins.
- Spread the shelled hazelnuts, in a single layer, on a baking tray.