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Place sugar with ½ cup water in a small pan (water will barely cover sugar). Stir over low heat until sugar dissolves. Stop stirring, once sugar is dissolved. Bring to a boil and continue cooking until syrup turns caramel color. Add almonds at once and stir so nuts get coated with caramel.
Turn onto an oiled baking sheet or horizontal surface and spread quickly. Let praline cool completely. Chop or process into small pieces.Beat cream until thick and add half of confectioner’s sugar, as for chantilly.
Beat egg whites until foamy and gradually add remaining sugar. Beat until stiff, as for meringue.
Fold praline into cream, carefully. Add almonds, chocolate chips or candied fruit, candied lemon peel and orange liquor. Add, folding, to beaten egg whites.
Line 1 or 2 loaf pans with plastic wrap or aluminum foil. Pour nougat, cover pan and freeze for at least 8 hours. Nougat melts quickly, so remove from the freezer 15 minutes before serving.Unmold and remove plastic. Decorate with fruits, chocolate shavings or Passion Fruit Sauce.
Passion Fruit Sauce:Pour passion fruit juice in a medium saucepan. Add sugar to taste. Bring to a boil for 10 to 15 minutes. Add cream and continue cooking over low fire until sauce thickens slightly.
Add butter pieces, gradually, while whisking. Sauce must not boil with butter. If sauce is prepared the day before don’t add butter.
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