Frozen Fruit Nougat
Dense, velvety Italian mousse ice cream studded with candied peel and crushed nuts.
Ingredients
almond paste
200 g
heavy cream (1 can)
25 cl
granulated sugar
150 g
candied fruit (candied orange peel, etc.)
200 g
mixed nuts (almonds, pistachios, chopped)
70 g
Instructions
1
Chop ingredients
Roughly chop almond paste, almonds, candied fruit, and pistachios.
2
Whip cream
Whip the liquid heavy cream to stiff peaks (firm).
3
Mix
Place the whipped cream in a large bowl, add the almond paste, chopped nuts, and candied fruit, and gently fold to keep it fluffy.
4
Freeze to set
Pour the mixture into a mold and freeze in the refrigerator for 24 hours.
5
Unmold and serve
Before unmolding, soak the mold in hot water for a moment. Slice the ice cream into 1 cm thick pieces and serve with English custard sauce.
