Frozen Nougat

Submitted by Yves Bainier, Executive Chef, Bel-Air Bay Club, Pacific Palisades, Calif.

by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
 

Procedure:
• Place sugar and three tablespoons of water in a pan and bring to a boil until a nice light-brown caramel.
• Remove from the stove and add all ingredients for the caramel.
• Unfold on a plate, lightly oil, and let it cool down completely.
• When the caramel is cold, chop with a large knife or in a robot coupe, until very fine.
• Whip the cream (not too stiff) and place in a large stainless bowl. Place the honey in a small pot and bring to a boil; simultaneously whip the egg whites in the small Hobart mixer and pour the boiling honey onto the whipped egg whites.
• Mix the chopped caramel, mint and candied orange into the egg whites with honey, and then add the whipped cream.
• Place in small mold and freeze.

Note: This dessert can be garnished with a cat tongue cookie and raspberry sauce.

Bonne appetite!