Frozen Cranberry Nougat with Cranberry Compote
By The Canadian Living Test Kitchen
8 servings
The combination of slightly tart cranberries, sweet toffee bits, toasted almonds and frozen meringue makes for a tantalizing chilled dessert to tuck away in the freezer. Look in the dairy or freezer section of the supermarket for cartons of pasteurized egg whites.
Ingredients
• 3 cups (750 mL) whole cranberries
• 1-1/4 cups (300 mL) granulated sugar
• 1 tsp (5 mL) finely grated orange rind
• 1 tbsp (15 mL) orange juice
• 3/4 cup (175 mL) pasteurized egg whites
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) whipping cream
• 3/4 cup (175 mL) toasted almonds, chopped
• 1/4 cup (50 mL) toffee bits
Method
1. Line 9- x 5-inch (2 L) loaf pan with plastic wrap large enough to leave about 3-inch (8 cm) overhang on all sides of pan. Set aside.
2. In large saucepan, combine cranberries, 1 cup (250 mL) of the sugar, orange rind and juice and 2 tbsp (25 mL) water; bring to boil over medium heat, stirring, until cranberries pop and sugar is dissolved, about 5 minutes. Divide compote in half between 1 small and 1 large bowl; refrigerate until cold, about 15 minutes. Cover small bowl and set aside.
3. Meanwhile, in separate large bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in vanilla. Set aside.
4. In another bowl, whip cream; set aside. Into large bowl of cranberry compote, stir almonds and toffee bits. Fold in one-third of the whipped cream; fold in remaining cream. Fold in one-third of the egg whites; fold in remaining whites.
5. Pour mixture into prepared pan; smooth top. Fold plastic wrap overhang over top, directly on surface; freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 1 week.)
6. To serve, cut nougat into 1-inch (2.5 cm) thick slices with hot dry knife. Serve on chilled plates with scant 2 tbsp (25 mL) of the reserved cranberry compote alongside each.
By The Canadian Living Test Kitchen
8 servings
The combination of slightly tart cranberries, sweet toffee bits, toasted almonds and frozen meringue makes for a tantalizing chilled dessert to tuck away in the freezer. Look in the dairy or freezer section of the supermarket for cartons of pasteurized egg whites.
Ingredients
• 3 cups (750 mL) whole cranberries
• 1-1/4 cups (300 mL) granulated sugar
• 1 tsp (5 mL) finely grated orange rind
• 1 tbsp (15 mL) orange juice
• 3/4 cup (175 mL) pasteurized egg whites
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) whipping cream
• 3/4 cup (175 mL) toasted almonds, chopped
• 1/4 cup (50 mL) toffee bits
Method
1. Line 9- x 5-inch (2 L) loaf pan with plastic wrap large enough to leave about 3-inch (8 cm) overhang on all sides of pan. Set aside.
2. In large saucepan, combine cranberries, 1 cup (250 mL) of the sugar, orange rind and juice and 2 tbsp (25 mL) water; bring to boil over medium heat, stirring, until cranberries pop and sugar is dissolved, about 5 minutes. Divide compote in half between 1 small and 1 large bowl; refrigerate until cold, about 15 minutes. Cover small bowl and set aside.
3. Meanwhile, in separate large bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in vanilla. Set aside.
4. In another bowl, whip cream; set aside. Into large bowl of cranberry compote, stir almonds and toffee bits. Fold in one-third of the whipped cream; fold in remaining cream. Fold in one-third of the egg whites; fold in remaining whites.
5. Pour mixture into prepared pan; smooth top. Fold plastic wrap overhang over top, directly on surface; freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 1 week.)
6. To serve, cut nougat into 1-inch (2.5 cm) thick slices with hot dry knife. Serve on chilled plates with scant 2 tbsp (25 mL) of the reserved cranberry compote alongside each.