Nougat glacé aux noix et au miel

Walnut honey nougat ice-cream.

With raspberry coulis. Sweet and sour. That’s one of my favorite party dessert. I made some for the 13 desserts of Christmas and I had a few servings left. It is ice-cream so it can be stored in the freezer very conveniently.

The classic nougat is made of egg white, honey, roast nuts. This version is a honey Italian meringue, mixed with whipped cream. It is enriched by walnuts bits in caramel, a little Grand-Marnier soaked raisins and mandarin orange peel and grated lemon zest.

Then in the freezer, in a mold.

Crack… the bits of caramel nut stay deliciously crunchy. It really has the honey meringue flavor of nougat. And the citrus hints of Grand-Marnier.

The unsweetened raspberry sauce is a little sour. I didn’t add any sugar, on purpose. That makes a great contrast with the nougat.

Cabbage, apples, marron, pork…

Let’s eat it, the Alsatian cabbage.

In company of pork filet slowly cooked in butter with a little cinnamon, nutmeg, salt, with caramelised apples (after adding apple vinegar, cream and a little sugar in the pan).

Cabbage, and…

…apples, and …

filet mignon de porc à la moutarde au miel et pain d’épices.
Don’t worry, that just means the mustard on the pork is flavored with honey and ginger bread. Most people in the world seem to know the city of Dijon for its mustard, but its other specialty is ginger bread.
It’s a good flavored mustard, ideal for this season. I think you can recreate it by adding honey and powdered ginger bread to traditional mustard.

Making Alsatian apple cabbage

Cal 589 F15.0g C82.0g P31.3g