NOUGAT ICED BOMBES

Nougat iced bombes image

These little beauties do take a bit of time and effort to make. But it's worth it. They taste and look amazing

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 9

Ingredients

50g blanched almond
50g shelled unsalted pistachio
100g honey, preferably acacia or orange blossom
100g caster sugar
2 egg whites
284ml and 142ml pots double cream
1 tsp vanilla extract
50g candied peel, finely chopped
100g dark chocolate

Steps:

Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.

Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium