Frozen Maple Nougat with Strawberries and Raspberries
We had this dessert this past summer up at Dent Island and Maggie has been asking for it ever since. Well, it is Maggie's birthday and so I had to come through with something. After some internet research, I concocted this recipe. Hope it's a good one.
1 cup pure maple syrup, organic, medium amber
5 egg whites
1 3/4 cups 36% classic heavy whipping cream
2 tablespoons maple sugar
Bring the maple syrup to a boil over low heat and cook for 4 minutes.
Whip the egg whites until soft peaks form.
Gradually drizzle in the hot maple syrup and continue whipping the egg whites for 10 minutes to cool the mixture.
Add the maple sugar to the cream and whip until stiff peaks form.
Fold the cream into the egg white mixture.
Put the mixture into a large pastry bag fitted with a star pastry tip, or use a large plastic zip lock bag like I did. My pastry bag sprouted a hole the other day while piping some sausage, so the plastic bag route is a great alternative.
Place it in the freezer for at least 8 hours or up to several days.
Take the nougat out of the freezer and place into the refrigerator about 45min to 1 hour ahead of time so that it softens enough to pipe out. In the frenzy of things, I failed to do this, resulting in a glob of nougat instead of a beautifully presented nougat. Despite this failed effort, the nougat still tasted great. Serve with fresh raspberries and strawberries.