Iced Strawberry Nougat

An impressive frozen strawberry dessert featuring caramelized hazelnuts and homemade strawberry sauce, perfect for making ahead of time.

Vegetarian Dessert Strawberry Frozen Make Ahead

Estimated Nutrition

Calories

610.4

kcal / serving

3662.4 kcal total

Carbs

67.6g

per serving

405.6 g total

Fat

36.4g

per serving

218.4 g total

Protein

6.4g

per serving

38.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

to taste

100

Caster Sugar

for caramelised hazelnuts

225

Caster Sugar

for nougat

tsp

Vanilla Extract

Dairy

375

Whipping Cream

whipped to soft peaks

Fruits

250

Strawberries

hulled, halved if large

125

Strawberries

hulled, halved if large

NutsSeeds

100

Hazelnuts

blanched

Other

tbsp

Honey

runny

piece

Egg Whites

free-range

Method

Preheat the oven to 140°C.

Mix strawberries and honey, then dry on a wire rack in the oven for four hours until soft.

Reserve some strawberries for garnish and blend the rest with sugar to taste for a smooth sauce.

Melt sugar in a pan until golden-brown, then stir in hazelnuts and cook for two minutes.

Cool the hazelnut mixture on greaseproof paper and break into small pieces.

Whisk egg whites and sugar in a bowl over simmering water until frothy and dissolved.

Remove from heat and whisk until cool and firm peaks form.

Fold in hazelnuts, strawberries, vanilla, and whipped cream, then spoon into oiled moulds and freeze overnight.

Turn out the nougat onto plates and serve drizzled with the strawberry sauce.