Illusion cakes / Iced ice creams & desserts
Frozen Nougat Cheese-Wheel Illusion
The icy nougat takes a low cylindrical shape. A thin layer of cream and a few marks of spoon give the look of a small grindstone; one part reveals the dried fruits.
Round mold 18 cm, useful height 6 cm, 8 parts / Swiss honey meringue, whipped cream, freezing
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Dessert in this mood
The icy nougat takes a low cylindrical shape. A thin layer of cream and a few marks of spoon give the look of a small grindstone; one part reveals the dried fruits. The corresponding shaping and assembly are detailed in the steps.
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Preparation
- Roast almonds and pistachios for 8 minutes at 150 °C. Melt 30 g of sugar in a small skillet until browned, add dried fruits and pour over baking paper. Cool and then crush.
- Put white, honey and 30 g of sugar in a bowl on a mild bain-marie. Whisk up to 71 °C, checking with a thermometer, then remove from the bath and beat until cooled and firm.
- Reserve a tablespoon of crushed dried fruit and some orange diced for finishing. Whisk the cold cream in soft Chantilly. Stir in the refrigerator meringue, then add the rest of the dried fruits and candied orange.
- Pour the mixture into a round 18 x 6 cm mould lined with paper with wide tabs, keeping a flat surface. Cover and freeze for at least 6 hours.
- Before taking out the nougat, whisk the extra 80 ml of cream with the icing sugar. Unmould and spread this cream in a very thin layer on the top and sides. Mark a few short and wide grooves with the back of a spoon to evoke a cheese crust. Put 20 minutes back in the freezer. Cut a small portion and place next to it to show inclusions; serve after 5 to 8 minutes with the coulis and dried fruit set aside.
Preserve and Serve
7 days in the freezer at 18 °C, well protected; do not refreeze after melting.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
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