Gianduia Nougat Glace
Photography by Aaron McLean.
Serves: 8
INGREDIENTS
3 egg yolks
2 tablespoons caster sugar
1 teaspoon vanilla extract
1 teaspoon fine orange zest
3 tablespoons Frangelico
250 grams mascarpone, at room temperature
200 grams good dark chocolate
5 egg whites
½ cup sugar
¼ cup water
140 grams hazelnuts, roasted and coarsely chopped
METHOD
Rinse a 24 cm spring-form cake tin with water and double line with plastic wrap.
Whisk the egg yolks, caster sugar, vanilla, orange zest and the Frangelico in a bowl set over a saucepan of simmering water until pale and fluffy. Remove the bowl from the heat and allow the mixture to cool.
Melt the chocolate in a bowl set over a saucepan of simmering water. Cool a little then combine with the mascarpone. Use a large metal spoon to fold the chocolate into the egg mixture and set aside.
Put the sugar and water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Increase the heat and bring the syrup to 110°C on a sugar thermometer. Beat the egg whites in an electric mixer until they form soft peaks. Slowly pour in the hot syrup, beating continuously, until the meringue is cool, about 10 minutes.
Fold the meringue into the chocolate mixture along with most of the hazelnuts, reserving a few for garnish. Pour into the tin, cover and freeze overnight.
To serve: Cut the nougat glace into wedges. Serve with a dollop of cream and the reserved hazelnuts.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!