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Iced Almond Nougat with Amaretto Custard

Nougat:
4 oz. Whole Unpeeled Almonds
1 tsp. Vanilla Extract
4 Lge. Eggs
2 oz. Unsalted Butter
4 oz. Caster Sugar
2 oz. Chopped Mixed Peel
2 oz. whole Glace Cherries
1 pt. Cream
Half Baby Bottle Amaretto (or 1 tsp. Almond Extract)

Custard:
10 oz. Milk
3 Egg Yolks
3 oz. Sugar
Half Baby Amaretto (or 1 tsp Almond Extract)

Nougat:
Put the Almonds in a hot oven (Gas 7, 220C, 425F) for 5 to 6 mts to toast them and then let them cool.
Soften the butter and then beat that together with the eggs the sugar and the vanilla.
Put this into a pot on med heat and continue beating as it heats (If you have a hand mixer that will plug in near the stove it is very handy).
Keep beating this on the heat until it thickens like a smooth scrambled egg.
Take it off the heat and let it cool.
Beat the cream with the Amaretto (or almond extract) until very stiff.
Fold this into the egg mix with the cherries, mixed peel, and toasted Almonds.
Spoon this into a loaf tin which you have lined with cling film and freeze it until firm.

Crème Anglaise (Custard):
Beat the egg yolks up with the sugar and the Amaretto.
Heat the milk to boiling.
Pour onto the yolks, beat well together.
Pour back into the pan and stir well together with a wooden spoon on the heat until the mixture coats the back of the spoon.
Let this cool.

To Serve:
Take the Nougat out of the freezer for 10 mts or so to soften a little.
Slice into sliced pan thickness and serve a puddle of the Anglaise on the side.
This melts in the mouth and is a light substitute to Christmas Pudding.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef