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Homemade Frozen Almond Nougat
This frozen take on nougat blends an airy whipped cream with honey-sweetened egg whites, studded with caramelised almonds and rum-soaked candied fruit. No ice-cream maker required: the mixture sets straight in the freezer inside the Large Ring Mould and slices cleanly as soon as it comes out.
- Total time
- 146 min
- Prep
- 20 min
- Cook
- 6 min
- Rest
- 120 min
+ Tupperware Speedy Chef, Tupperware Mixing bowl, Tupperware Turbo Chopper
Ingredients
Method
Leave the candied fruit to macerate in the rum while you prepare the rest.
Toast the almonds dry in a frying pan, add the sugar and let it caramelise around them. Set aside a few caramelised almonds for decoration.
Whip the cream to soft peaks in the Tupperware Speedy Chef, adding the icing sugar towards the end, then pour it into the Tupperware Mixing Bowl 3 l.
Rinse and dry the Speedy Chef, whisk the egg whites to firm peaks, then add the honey and give the handle a few more turns.
Drain the candied fruit, then gently fold it into the whipped cream along with the caramelised almonds and the egg whites, using a silicone spatula.
Coat the Tupperware Large Ring Mould with oil using a silicone brush, pour in the mixture and freeze for 2 hours.
Turn out, add the reserved almonds and serve with a raspberry coulis blended in the Tupperware TurboMAX.
