Ingredients
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For a 30-35cm (12-14 inch) loaf pan
- 3 egg whites (or whole eggs)
- 80g (¼ cup) honey
- 400ml (1¾ cups) heavy cream (30% fat)
- 80g (⅓ cup) sugar (brown)
- 200g (1½ cups) unsalted nuts (75g pistachios/pecans, 125g almonds/hazelnuts)
- 1 capful orange blossom water or Cointreau (optional but delicious)
Preheat oven to 180°C (350°F). Toast the almonds and pistachios for 10 minutes on a baking sheet lined with parchment paper. Set aside.
In a skillet, prepare a light caramel with 80g sugar and 20ml (1 tablespoon) water. Once the caramel turns golden, remove from heat, add the nuts and mix to coat. Transfer the coated nuts to the baking sheet and let cool. Roughly chop with a knife or pulse briefly in a food processor (this gives a much more pleasant texture when eating).
Whip the cream into soft peaks (if using whole eggs, gently fold the yolks into the whipped cream once it’s ready).
Beat the egg whites to stiff peaks. Heat the honey with 2 tablespoons water, then pour it in a thin stream into the beaten egg whites while mixing. Gently fold in the whipped cream and the caramelized nuts. Lift and fold the mixture to combine without deflating it.
Pour the mixture into a loaf pan previously lined with plastic wrap, or into individual silicone molds. Place in the freezer for at least 6 hours, ideally overnight.
Remove the mold from the freezer shortly before serving (frozen nougat melts quickly), unmold onto a plate and serve with fresh fruit like peeled citrus segments, zest, or red berry coulis.
Find more Passover recipes here.
Variations
- You can omit the yolks and use them for another recipe.
- Instead of coating with caramel, sprinkle sugar over the nuts when toasting them in the oven.
- Replace the nuts with candied fruits like cranberries, candied citrus, raisins, and flavor with Cointreau added to the whipped cream.
- With these quantities you can make two 1L containers.