As a child I loved nougat. It was the my treat of choice during trips to the beach. I was reminded of this the other day and it got me thinking about using the flavour idea. I decided to try and re-create it into an ice-cream.
So today I gave the idea a road test. I was determined that the recipe would be sugar, gluten, dairy and soy free, and yet I loved the outcome. The ‘nougat’ was creamy and sweet, with it’s warm nuttiness against the sharpness of the raspberry ice. Delicious!
Raspberry Nougat Icecream
- 200g Raspberries (I used frozen)
- 400g coconut cream
- 3 egg whites
- 50g blanched almonds, toasted
- 50g pistachios, toasted
- 4 tbs sweetener (I used xylitol)
- 1 vanilla pod
- 3 tbs unsweetened Desiccated coconut
- 1 tsp Vanilla extract
Preparation: (I suggest completing steps 1 and 2 a few hours or the night before)
- Put the coconut cream into a bowl. Mix until smooth
- Scrape the seeds out of the vanilla pod and mix through the cream
- Add the vanilla pod to the bowl and chill in the fridge for a few hours or overnight
- Line a loaf tin or terrine tin with cling film
For the raspberry ice:
- Slowly warm the raspberries, vanilla extract and 2 tablespoons of sweetener in a pan over a medium heat until cooked down into a watery jam
- Press the jam through a sieve over a bowl with the back of a spoon to collect the juice and set aside to cool
- Once cooled, pour into the loaf tin and place in the freezer for minimum 1 hour, until frozen
For the nougat ice cream:
(Begin once steps 1-2 are complete)
- Toast the nuts until just beginning to brown and become aromatic.
- Roughly chop the nuts and set aside
- Remove the coconut cream from the refrigerator and stir in the rest of the sweetener
- In separate bowl, whisk the egg whites until stiff peaks are formed
- Careful fold the egg whites into the cream with a plastic spatula until well combined
- Fold in the chopped nuts and desiccated coconut
- Spoon over the frozen raspberry base to the top of the tin and smooth with the spatula
- Wrap in cling film and freeze for 3-4 hours or until ready to serve
- Remove from freezer, and dip the tin in a bowl of warm water for 30 seconds to allow you to ease the plastic wrap out of the tin.
- Turn out onto a plate and allow to sit for 10 minutes before serving in slices with a biscuit crumb (optional)