Frozen Nougat

Name: Frozen Nougat
Yield: makes about 1 quart (1 liter)
Ingredients: 1/3 cup (65 g) sugar; 1/2 cup (40 g) sliced almonds, lightly toasted; 6 tablespoons (90 ml) honey; 2 tablespoons (30 g) sugar; 4 large egg whites, at room temperature; Pinch of salt; 1 cup (250 ml) heavy cream; 1/3 cup (45 g) shelled unsalted pistachio nuts, very coarsely chopped; 1/2 teaspoon orange-flower water; Grated zest of 1/2 orange, preferably organic; 2 tablespoons (30 g) chopped Candied Orange Peel (page 254)

December 9, 2011

From the roadside stands in the French countryside to the village shops of Greece to the markets of Italy, wherever I spot a market vendor selling jars of thick, sticky, locally produced honey, I feel obligated to buy some. If you think all honey is the same, you haven’t tasted ruggedly bitter Italian chestnut honey or the syrupy, aromatic lavender honey from sunny Provence. This recipe is a good way to use any type of interesting honey that you may have in your pantry. Be sure to use the freshest, crispest, best-quality pistachios you can find. And never toast them, which subdues their vibrant green color.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

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