Nougat ice, apricots compote
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
30 min
Cook
15 min
Total time
45 min
Ingredients
Ingredients
- 300 g 300 g Sugar
- 60 g 60 g Liquid honey
- 3 3 Egg whites
- 50 cl 50 cl Liquid cream
- 100 g 100 g Candied fruit
- 80 g 80 g Pistachios
- 80 g 80 g Mondée almonds
- 1 kg 1 kg Apricots
- 1 1 Cinnamon Stick
- 1 gousse 1 Vanilla pod
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Method
- 1
Bring honey, 100 g of sugar and 3 spoon to a boil. Soup water and cook until a drop of syrup dipped in ice water falls to the bottom forming a ball (5 min approx.).
- 2
Whisk the white eggs in firm snow. Immediately pour the boiling syrup in fillet over the whites while whisking vigorously until they cool.
- 3
Cut the candied fruit into small dice. Mount the very cold liquid cream in chantilly. Add it to meringue with candied fruits and dried fruits. Pour 6 individual moulds lined with stretch film and store 4 hours in the freezer.
- 4
Rinse and remove the apricots. Cook with the remaining sugar, cinnamon and vanilla for 15 min on low heat, stirring often. Let cool and keep cool until serving.
- 5
Dismove the ice and serve immediately with the apricots.
Nutrition
- calories
- 385 kcal
- fatContent
- 17 g
- fiberContent
- 4 g
- sugarContent
- 46 g
- sodiumContent
- 45 mg
- proteinContent
- 7 g
- cholesterolContent
- 65 mg
- carbohydrateContent
- 52 g
- saturatedFatContent
- 9 g
- unsaturatedFatContent
- 8 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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