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    Honey Nougatine Ices

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    Honey Nougatine Ices


    • 100g blanched almond
    • 100g skinned hazelnuts
    • 100g shelled pistachios
    • 100g glace cherries
    • 55g very soft butter
    • 170g clear honey
    • 4 large eggs, beaten
    • 570ml double cream
    • 2 vanilla pods


    1. Place the almonds and hazelnuts on a baking sheet and bake in a moderate oven for 15 minutes or until the nuts are lightly toasted.
    2. Allow to cool, then tip into a large bowl and mix in the pistachios and cherries. Cut open the vanilla pods and scrape out the black seeds.
    3. Mix the butter, honey vanilla seeds and eggs into a heavy-bottomed saucepan and place over a low heat. Whisking constantly, heat the mixture until the butter melts and the egg just starts to thicken. Remove from the heat at once and pour the nuts and cherries. Once the mixture is cold, whip the cream until it holds soft peaks then fold in the honey nut mixture.
    4. Spoon into a 900g loaf tin and freeze for at least 24 hours

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    Serving tips

    Dip the tin into hot water for 15 seconds, turn onto a long board or plate and cut into thin slices.


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