Frozen Cranberry Nougat Recipes

EASY PISTACHIO-CRANBERRY NOUGAT

Steps:

• Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
• Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
• Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

FROZEN NOUGAT TERRINE WITH BITTERSWEET CHOCOLATE SAUCE AND RASPBERRY-FIG SAUCE

Steps:

• Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted. Remove chocolate from over water.
• Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
• Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves. Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
• Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions. Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight. (Can be made 1 week ahead. Keep frozen.)
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon chocolate sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

FROZEN CRANBERRY PUNCH

Steps:

• Combine all ingredients in a large plastic (freezeable) container or ice cube trays (I used a plastic pitcher).
• Cover and freeze.
• To serve, spoon into wine glasses or goblets.

FROZEN CRANBERRY NOUGAT

Steps:

• Put the juice and star anise in a saucepan and bring to a boil over medium heat. Add the cranberries and reduce the heat to low. Poach gently until the cranberries are tender, but don't let them burst.
• Chill, in the poaching liquid, before serving.
• Heat the oven to 350°F or 325°F on convection.
• Spread the pistachios and almonds out on a baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
• Meanwhile, put the sugar in a saucepan and mix with enough water to make a texture like wet sand. Cook over medium-high heat to 285°F. Add the hot nuts and stir until the sugar turns white. Scrape out onto a Silpat and let cool completely. Reserve about 2 tablespoons of the nuts for garnish. Break up the remaining nuts with your hands and put in a food processor. Pulse to coarsely chop the nuts.
• Put the dried cranberries and Chambord in a glass bowl and microwave for 30 seconds or bring to a simmer in a small saucepan. Let cool completely. Drain well, reserving the Chambord. Chop the cranberries. Sprinkle the gelatin over the surface of the Chambord.
• Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Start beating the whites at medium speed while you cook the honey.
• Put the honey in a large saucepan. Cook over medium-high heat to 250°F.
• Microwave the gelatin and Chambord for 30 seconds or heat gently in a small saucepan until melted.
• With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the honey in a steady stream into the whites, avoiding the whisk and the sides of the bowl. Add the gelatin. Turn the speed to high and beat the whites until the sides of the bowl feel cool.
• In a separate bowl, whip the cream to stiff peaks.
• Fold the egg white mixture into the cream, then fold in the chopped nuts and macerated cranberries. Fill a pastry bag and pipe into twelve Flexipan savarin molds (2 3/4 inches). Level off the tops. Cover with parchment or plastic wrap and freeze overnight. Alternatively, you could spread the mixture in a 9 x 12-inch rimmed baking sheet lined with a Silpat or parchment and cut squares when you're ready to serve the dessert.
• Unmold the frozen nougats and place one on top of a tuile on a dessert plate. Garnish with a spoonful of the poached cranberries, some of the poaching liquid, and the reserved nuts. Repeat for each serving.