4 to 6
45 minutes, plus overnight freezing
- 2 cups Fresh cream
- 2 Large free-range eggs, separated
- ¼ cup Runny honey
- 45 g Icing sugar, sifted
- 150 g Wedgewood macadamia nougat , chopped
- 50 g Macadamias , roasted and chopped
- 50 g peanut brittle chopped
- Fresh seasonal fruit, for serving
In a bowl large enough to hold all the ingredients, beat the cream until soft peaks form. Chill until required.
Whisk the egg yolks, honey and 30 g icing sugar in an electric mixer until pale and thick.
In a third bowl, beat the egg whites using a handheld electric mixer until soft peaks form. Gradually add the remaining icing sugar and beat until glossy but not too stiff.
Add the nougat, nuts and brittle to the yolk mixture, making sure they do not stick together.
Gently fold the egg yolks and the egg whites into the chilled cream.
Spoon into 4–6 short glasses, cover with cling wrap and freeze overnight.
Source – www.taste.co.za