Nougat Parfait

This delicious nougat parfait ticks all the boxes.  Easy, delicious, nutty, sweet with a twist, refreshing, and the perfect do-ahead dessert.  You could change the nuts or dried fruit, and it would be sensational with a saffron-spiced cherry compote or stewed plums.

You will need a stand mixer (or a great whisk, your arms and maybe a friend), a saucepan, baking sheet, 1/2 tray lamington or brownie pan, and baking paper. 

Ingredients:

• 1 cup slivered pistachio nuts
• 1 cup slivered almonds
• ½ cup Billington golden caster sugar
• ½ cup barberries
• 1L thickened cream
• 4 egg whites
• 1 cup honey - use your favourite local honey - it will taste sweeter!

Method:

Preheat your oven to 180°C

Line a 1/2 (small) lamington tin or brownie tin with baking paper

Line a baking sheet with baking paper

Place the almonds and pistachios on the baking sheet and toast in the oven for 10 minutes

Whip the cream until stiff and place in the fridge.

Place the sugar in a saucepan and dissolve in a bit of water.

Gently bring the sugar to a boil and cook until beginning to caramelise, then add the toasted nuts – keep stirring until the sugar crystalises and then melts again.

Once the sugar has been liquified, pour the mixture onto the baking sheet to set.

Place your choice of honey into the same saucepan and bring to the boil.

Using a stand mixer (or a clean, dry bowl), whip the egg whites until they start to thicken. 

Turn the speed to medium and slowly pour the hot honey into the egg whites – once the honey is completely incorporated – increase the speed to full and whisk the meringue until it has cooled. 

While the meringue is cooling, break up the praline into small pieces.  Once the meringue is completely cool – fold through the whipped cream and the praline, and then the barberries.

Place the parfait into the lined ½ lamington or brownie tin and freeze for at least 4 hours.  Once frozen, cover the parfait place the tin into a large clip-lock bag and freeze until required.

To serve, take the lamington tin out of the freezer and remove the parfait – this is easy as you have lined it with baking paper – place it onto a cutting board and cut it into wedges or square portions.

You could replace the barberries with sour cherries, diced apricots or green raisins.