Close X
Saturday, November 23, 2024
ADVT 
Food

Apricot and Nougat Ice Cream

By Chef Sanjeev Kapoor, 22 Nov, 2016
    Prep time: 11-15 minutes
    Cook time: 21-25 minutes
    Serves: 4
     
    Nutrition chart
     
    Calories: 4021 gm
    Carbohydrates: 622 gm
    Protein: 60.7 gm
    Fat: 147.7 gm
    Other: Calcium- 1806 mg
     
    Ingredients
     
    20-25 golden apricots, halved and soaked in warm water
    4 tbsps apricot jam
    1 packet vanilla ice cream
     
    For Nougat:
    ½ cup roasted and chopped almonds
    1 cup sugar
     
     
    Preparation
     
    Put sugar in a wide non-stick pan, add a little water and cook, stirring, till the sugar dissolves.
     
    When the sugar begins to caramelize, add almonds and stir so that all the almonds are coated with the caramel. Spread the mixture on a silicon sheet and let it cool and set. You can keep the sheet in a refrigerator so that it sets quicker.
    Puree golden apricots and transfer it into a bowl. Add apricot jam to the puree and mix with a hand blender. Soften vanilla ice cream and add it to the bowl and mix with the hand blender.
     
    Dislodge nougat from the silicon sheet and crush. Add this to the ice cream mixture and mix well.
     
    Pour the ice cream into a plastic container and cover it with a tight fitting lid. Keep it in the freezer to set. Serve in scoops.

    MORE Food ARTICLES

    Coriander Tuna with Broccolini by Chef Bal Arneson

    Coriander Tuna with Broccolini by Chef Bal Arneson

    I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.

    Stir-Fried Sirloin with Figs and Spinach by Chef Bal Arneson

    Stir-Fried Sirloin with Figs and Spinach by Chef Bal Arneson

    I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…

    Ginger and Sesame Seeds-Coated Wild Salmon by Chef Vikas Khanna

    Ginger and Sesame Seeds-Coated Wild Salmon by Chef Vikas Khanna

    A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth

    Sarson ka Saag Recipe by Chef Tarla Dala

    Sarson ka Saag Recipe by Chef Tarla Dala

    A famous, indigenous recipe from North India that makes the ideal match for makai ki roti!  To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.

    'Gluten Free' Makai Methi Roti by Chef Tarla Dala

    'Gluten Free' Makai Methi Roti by Chef Tarla Dala

    The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal. 

    That’s Amore!

    That’s Amore!

    As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…