Iced Nougat

Cook Time 20 mins + 3hrs min chilling or overnight

Servings 10


50g caster sugar

70g honey

25g glucose syrup

60g egg whites (2 eggs)

zest of 1 orange

15g sultanas

10g glace cherries

1 tablespoon Grand Marnier (optional)

25g chopped pistachios

250g thickened cream

25g butter

25g sugar

25g egg whites (1 egg)

25g plain flour


Preheat the oven to 160°C.  Line a shallow container or baking tin in baking paper.

In a small saucepan, add the sugar, honey and glucose syrup. Bring to a soft boil over a medium heat to 120°C. 

In a separate bowl, whisk the egg whites until you see soft peaks.  As the sugar mixture reaches 120°C, slowly pour in the whisked egg whites. 

In another separate bowl, whip the cream until you see soft peaks.  Fold the meringue, cream, fruit, orange zest, nuts and alcohol together.   Add the mixture to the baking tin and place into freezer to chill.

Meanwhile for the tuille, mix the butter and sugar in a small bowl until creamy and mix through flour and egg white. Let it rest for 10 minutes.  Place baking paper on a baking tray, and spread the mixture with a spatula to create a very thin layer that is approximately 1mm thick.  Place the tray in the oven and cook for 6 minutes or until golden.  Remove the tuille and before it cools down too much, slice into rectangles of approximately 10cm by 4cm.


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