Recipe easy for kids!
- 1 mango
- 120 g pistachios
- 2 tablespoons of icing sugar
- 20cl of cold liquid cream
- 2 eggs
- 90 g light brown cane sugar
- 2 tablespoons of honey + a little for decoration
1 Preparing the mango compote
Peel the mango with a peeler. Cut long and flat slices of the fruit from around the core. Then cut the slices into small cubes. Place the pieces of mango in a saucepan and heat with 3 tablespoons of sugar. Cook for 5 minutes over medium heat, stirring occasionally. Allow to cool. Then use a hand blender to blend the compote.
2 Preparing the pistachios
Use a knife to crush the pistachios on a board. You can also ask an adult for help. In a hot pan, roast (lightly toast) the pistachios while stirring. Add the icing sugar and stir until the pistachios caramelise. Put them aside.
3 Preparing the cream
Separate out the egg whites. Using an electric mixer, beat the egg yolks with the remaining sugar in a large bowl until the mixture whitens.
In another bowl, whisk the egg whites with 2 tablespoons of honey until they are a lightly stiff. Then, with a large spatula, gently fold them into the egg yolks.
Now whip the crème fraîche into a whipped cream.
Add the whipped cream and three quarters of the caramelised pistachios and stir very gently.
4 Shaping the iced nougat
Line the edges of a cake tin with cling film. Put a little mango compote on the bottom. Pour in half the cream, add half the compote, then the remaining cream and compote. Spoon a few times and cover with cling film.
Place in the freezer for at least 6 hours.
Remove the iced nougat from the mould into a dish and decorate it with the remaining caramelised pistachio, small cubes of mango and a drizzle of honey.