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Type of cooking:
Preparation time: 40 minutes
Cooking time: 25 minutes
Ingredients (serves 8):Method: Pour the milk into a pan, split the vanilla pod lengthways, remove the seeds and place the seeds and pod in the milk pan.
Bring to simmering point over a strong heat, remove from the heat and leave for 30 minutes.
Break the eggs and separate the yolks. Refrigerate 3 whites for later use.
Beat the icing sugar and yolks in a bowl until the mixture whitens.
Pour the milk into a bowl through a sieve, rinse the pan and return the mixture to the pan. Heat over a high heat, stirring constantly with a wooden spoon until the cream thickens and sticks to the spoon, but do not boil.
Leave to cool completely.
Meanwhile, wash and de-stone the cherries and place in a sauté pan with the castor sugar. Cook over a high heat for 10-15 minutes until they are lightly caramelised. At the end of cooking, drizzle with brandy and flambé. Remove from the heat, drain and set the juice aside.
Pour the honey into a small pan and heat over a high heat.
Meanwhile, whip the three egg whites until very firm. As soon as the honey goes golden, add very slowly to the eggs, whipping vigorously until the mixture cools down.
Mix half of the egg whites with the cream using a spatula, then add the rest very carefully.
Whip the chilled crème fraîche until it is very firm and forms peaks and add carefully to the mixture.
Add the cherries and pistachios.
Grease a large cake tin with oil, pour the mixture in and freeze for at least 6 hours.
An hour before serving, remove from the freezer and refrigerate.
To serve, remove the iced nougat from the tin, place on a long serving plate and cut into slices using a knife dipped in warm water, dipping the knife in the water before cutting each slice.
Serve chilled, topped with a drizzle of the cherry cooking juice.