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Frozen nougat with apricots, pistachios and honey
Refined dessert based on frozen nougat with dried apricots, raisins, pistachios, honey and an Italian meringue, served with a fresh apricot coulis. Ideal for festive meals or an elegant dinner.
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Critical Success Points
- • Do not let the cream boil during infusion (step 2).
- • Precisely reach 118 °C with the honey‑glucose syrup (step 6).
- • Pour the hot syrup in a continuous stream onto the whites at 3/4 stiffness (step 8).
- • Smooth the meringue before it begins to set (step 10).
Safety Warnings
- • The honey syrup exceeds 110 °C; handle with care to avoid burns.
- • Always use a reliable kitchen thermometer for the 118 °C point.
- • Egg whites must be at room temperature to whip properly.
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