- Serves: 6-8
- Cook Time: 15 minutes
- Prep Time: 35 minutes plus freezing
- Effort: hard
- 250 g mixed dried fruit, chopped
- generous splash of kirsch
- 250 g sugar
- 4 egg whites
- 30 g dark chocolate
- 175 g pine kernels, chopped
- 700 ml whipping cream
- 4 drops of almond extract
For the caramel:
- 175 g sugar
- 50 ml water
1. Put the fruit in a large bowl. Sprinkle with kirsch and leave to marinate.
2. Line a baking tray with baking parchment.
3. Put the 250g of sugar in a saucepan with just enough water to cover. Dissolve the sugar over low heat, stirring gently. Use a wet pastry brush to remove any sugar crystals from the sides of the pan. Bring to the boil, and boil to 107-110°C (thread stage) on a sugar thermometer.
4. Drop the egg whites into a large mixing bowl. Using medium speed on electric beaters, beat until stiff peaks form.
5. Slowly beat the syrup into the whites, just a few drops at a time. Continue beating for about 5 minutes until the meringue is completely cool and very thick. Set aside.
6. Melt the chocolate in a heat-proof bowl set over a saucepan of boiling water.
7. Next make the caramel. Put the 175g of sugar in a saucepan with the 50ml water. Dissolve the sugar over low heat, stirring gently. Bring to the boil and boil rapidly, swirling the pan so the sugar cooks evenly, until a pale caramel colour.
8. Quickly stir the pine nuts into the caramel, then immediately pour the mixture onto the parchment-lined baking sheet, spreading it out with an oiled palette knife. Coat with the melted chocolate. Allow to cool, then chill. When set, chop coarsely and set aside.
9. Pour the cream into a large bowl. Add the almond extract and beat until stiff.
10. Using a large metal spoon, combine the meringue, chopped nuts and chocolate and the soaked fruit, mixing well. Fold in the whipped cream.
11. Spoon into freezer-proof serving glasses or bowls. Freeze for at least 6 hours.
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