Tropical Nougat Glacee
If you can't find candied papaya or mango, dried will work just fine.
- 1/2 cup sugar
- 2 Tbsp water
- 1/2 cup hazelnuts, lightly toasted and peeled
- 5 egg yolks
- 2/3 cup +1/3 cup sugar
- 6 Tbsp water
- 1 1/4 cup whipping cream
- 2 egg whites
- 1 Tbsp pineapple juice
- 1/2 cup candied pineapple, diced
- 1/4 cup candied papaya, diced
- 1/4 cup candied mango, diced
- 1/4 cup sweetened coconut
- For praline, bring sugar and water to a boil. Boil until light golden colour, brushing down the sides of the pot with water. Remove from heat and stir in hazelnuts.
- Spoon onto a parchment-lined and sprayed baking sheet and let cool. Crack into pieces and pulse in food processor until fine, but still crumbly. Set aside.
- To prepare nougat, whip egg yolks in a mixer fitted with the whisk attachment of with electric beaters until thick and foamy, about 5 minutes. Bring 2/3 cup sugar and water up to a boil over high heat. Cook sugar to 270°F (hard ball stage), about 7 to 9 minutes. It should not colour.
- Pouring the hot sugar down the side of the bowl, whisk sugar into whipped egg yolks. Increase speed to high and whip until mixture is thick, pale and doubled in volume, about 3 to 4 minutes. Let cool.
- Whip cream to soft peaks and chill. Whip egg whites until foamy and gradually add 1/3 cup sugar and whip until stiff peaks. Pour pineapple juice over diced candied fruits and let soak in.
- Fold whipped cream into egg yolk mixture, then fold in egg whites. Fold in praline, fruits and coconut and pour into 8 x 11-inch pan (you can line with plastic wrap, but it's not essential). Freeze overnight.
- To serve, immerse pan in hot water for 10 seconds then place serving plate on top and invert to unmold or spoon directly out of pan. Slice or spoon glacée into dishes.