Nougat Glacé

Nougat Glacé avec les Fruits du Mendiant

les Fruits du Mendiant:

Dried figs, dates, prunes, apricots, orange peel & raisins
Fresh white grapes add a nice touch.
Note: remove pips from dried fruit if they have any.

Nougat Glacé:

Vanilla or plain white ice-cream
Nougatine
Walnuts and hazelnuts (why not almonds)
Lavender honey

Fine Cognac (150 ml)
Caramel syrup (5 tblsp)
sugar (250 g)
water (2 tblsp)
Almond Essance

To prepare the Nougat Glacé preferably the day before: Crush the nuts, Finely crush the nougatine and mix into the ice-cream with the honey, slightly warm the ice-cream to make this easier. Spoon into a suitable mold. Freeze.

15 min before serving: In a frying pan, Add water, sugar and orange peel with a couple of drops of almond essance. Reduce to a light syrup over a hot heat. Add Caramel syrup and all the fruits du Mendiant. Add some nuts if you like. Lightly cook for about 3-5 minutes on a medium flame.

Add the cognac to the fruit and flambé the whole thing in front of the guests just to impress them.

De-mold the ice-cream onto a large plate or dish and ladle the fruit around it, pouring the syrup over the fruit.

This can be done of course in individual molds, but involves slightly more work. You can too, just scoop the ice-cream into balls and serve comme ça!