RECIPE OF NOUGAT ICE CREAM WITH DRY FRUITs, HONEY AND LAVENDER APRICOT JAM

Ingredients

A recipe created for the delicate Aix-en-Provence natural and authentic cosmetics maison, Panier des Sens en Provence.

45 minutes preparation / 8 people

INGREDIENTS FOR THE RECIPE

• 1 jar of Apricot & Lavender jam
• 3 ultra-fresh eggs
• 50 cl whipping cream
• 40 g sugar
• 100 g Acacia honey
• 50 g hazelnuts
• 50 g pistachios
• 50 g almonds
• 25 g dried apricots
• 25 g raisins
• 25 g dried figs

Instructions

RECIPE PREPARATION

Toast the hazelnuts, pistachios and almonds in the oven. Chop while still warm.

Cut the apricots, raisins and figs into small pieces. Mix with the toasted nuts.

Heat the sugar and honey in a saucepan. Place a cooking thermometer and wait.

Prepare the egg whites in a mixing bowl nearby. Start whipping them to stiff peaks once the sugar temperature nears 110 degrees. Once it reaches 117 degrees, reduce the mixer speed and slowly pour the hot syrup in a thin stream into the center of the bowl. Gradually increase the speed, and beat until the bowl has completely cooled (regularly place your hand underneath to check).

Once the meringue has cooled, whip the well-chilled whipping cream. Gently fold the two mixtures together using a spatula. Add all the nuts and dried fruit and mix until evenly distributed.

Fill a silicone loaf mold or a traditional mold lined with cling film and smooth the surface well. Let set overnight in the freezer.

Prepare the coulis: In a saucepan, heat the Apricot & Lavender jam with a splash of water and lemon juice. Blend, then strain through a sieve if needed. Let cool.

When ready to serve, take the nougat out at room temperature for 5 minutes. Run a knife under hot water and cut thick slices. Serve immediately with the Apricot & Lavender jam coulis, a few crushed nuts and fresh fruit for extra freshness.