Frozen Cranberry Nougat with Cranberry Compote

By The Canadian Living Test Kitchen

20 people added this to their Recipe Box

Frozen Cranberry Nougat with Cranberry Compote

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	344344 cal
pro	6 g6g pro
total fat	18 g18g total fat
sat. fat	8 g8g sat. fat
carb	42 g42g carb
fibre	3 g3g fibre
chol	43 mg43mg chol
sodium	59 mg59mg sodium
% RDI:	-
calcium	55 calcium
iron	44 iron
vit A	1313 vit A
vit C	88 vit C
folate	33 folate

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The combination of slightly tart cranberries, sweet toffee bits, toasted almonds and frozen meringue makes for a tantalizing chilled dessert to tuck away in the freezer. Look in the dairy or freezer section of the supermarket for cartons of pasteurized egg whites.

Ingredients

3 cups whole cranberries 3 3cups cupswhole cranberrywhole cranberries
1-1/4 cups granulated sugar 1-1/4 1-1/4cups cupsgranulated sugar
1 tsp finely grated orange rind 1 1tsp tspfinely grated orange rind
1 tbsp orange juice 1 1tbsp tbsporange juice
3/4 cup pasteurized egg whites 3/4 3/4cup cuppasteurized egg whites
1 tsp vanilla 1 1tsp tspvanilla
1 cup whipping cream 1 1cup cupwhipping cream
3/4 cup toasted almonds , chopped3/4 3/4cup cuptoasted almondalmonds, chopped
1/4 cup toffee bits 1/4 1/4cup cuptoffee bits

Preparation

Line 9- x 5-inch (2 L) loaf pan with plastic wrap large enough to leave about 3-inch (8 cm) overhang on all sides of pan. Set aside.

In large saucepan, combine cranberries, 1 cup (250 mL) of the sugar, orange rind and juice and 2 tbsp (25 mL) water; bring to boil over medium heat, stirring, until cranberries pop and sugar is dissolved, about 5 minutes. Divide compote in half between 1 small and 1 large bowl; refrigerate until cold, about 15 minutes. Cover small bowl and set aside.

Meanwhile, in separate large bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in vanilla. Set aside.

In another bowl, whip cream; set aside. Into large bowl of cranberry compote, stir almonds and toffee bits. Fold in one-third of the whipped cream; fold in remaining cream. Fold in one-third of the egg whites; fold in remaining whites.

Pour mixture into prepared pan; smooth top. Fold plastic wrap overhang over top, directly on surface; freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 1 week.)

To serve, cut nougat into 1-inch (2.5 cm) thick slices with hot dry knife. Serve on chilled plates with scant 2 tbsp (25 mL) of the reserved cranberry compote alongside each.