Nougat iced bombes

• blanched almond↗50g g
• shelled unsalted pistachio↗50g g
• honey↗100g g

  preferably acacia or orange blossom

• caster sugar↗100g g
• egg whites↗2
• and 142ml pots double cream284ml ml
• vanilla extract↗1 tsp tsp
• candied peel↗50g g

  finely chopped

• dark chocolate↗100g g

Step-by-step instructions

1. 1

   Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.

2. 2

   Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.

3. 3

   Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.