Ceni Fredo with nuts and caramel

Ingredients

• 40 g White sugar (For the caramel)
• 1 cuillère à soupe Water (For the caramel)
• 30 g Shelled pistachios (Nuts, coarsely chopped)
• 30 g Walnuts (Nuts, coarsely chopped)
• 30 g Hazelnuts (Nuts, coarsely chopped)
• 3 unités Egg whites (Separate from yolks, keep chilled)
• 3 cuillères à soupe Honey (Heat before incorporating into the whites)
• 250 ml Whole liquid cream 30% (To whisk into whipped cream)
• 40 g Powdered sugar (To incorporate into the cream)
• 100 g Soft salted butter caramel (For decorative shards)
• 2 cuillères à soupe Pomegranate seeds (For final decoration)
• 100 ml Red fruit coulis (optional) (Accompaniment at serving)

Instructions

1. Prepare the caramel

   Place 40 g of sugar and 1 tablespoon of water in a saucepan. Heat over medium heat, stirring gently until a light caramel forms.

   Time: PT5M

2. Coat the nuts

   Add the coarsely chopped pistachios, walnuts and hazelnuts to the hot caramel. Stir to coat well, then spread on a baking sheet lined with parchment paper.

   Time: PT5M

3. Reserve the caramelized nuts

   Let cool, then break up again, keeping some larger pieces for decoration.

   Time: PT2M

4. Whisk the egg whites

   Separate the whites from the yolks. Whisk the whites on medium speed until they are firm.

   Time: PT5M

5. Prepare the Italian meringue

   Heat 3 tablespoons of honey in a small saucepan until boiling. Pour the hot honey in a thin stream over the whites while continuing to whisk until the meringue is glossy and firm.

   Time: PT5M

6. Whisk the cream

   In another bowl, whisk the 30 % liquid cream until a semi‑firm consistency is reached, then add 40 g of powdered sugar and continue until stiff peaks form.

   Time: PT5M

7. Fold the meringue into the cream

   Gently add the Italian meringue to the whipped cream, lifting the mixture with a spatula to retain as much air as possible.

   Time: PT3M

8. Add the caramelized nuts

   Fold in the caramelized nuts (reserved from step 3) into the mixture, distributing them evenly.

   Time: PT2M

9. Mold the Ceni Fredo

   Line the bottom of a loaf pan with plastic wrap. Pour the mixture into the pan and smooth the surface with a spatula.

   Time: PT2M

10. Freeze

    Place the pan in the freezer for 6 to 8 hours, ideally overnight, until the mixture is completely solid.

    Time: PT6H

    Temperature: -18°C

11. Prepare the caramel shards

    Cut the soft salted butter caramel in half, shape each piece into a small ball, place them on a baking sheet and flatten slightly. Bake at 180 °C for 5 minutes until golden and crisp.

    Time: PT5M

    Temperature: 180°C

12. Decorate and serve

    Unmold the Ceni Fredo by removing the plastic wrap. Arrange the caramel shards, pomegranate seeds and, if desired, a drizzle of red fruit coulis on top. Serve immediately or keep frozen until ready to enjoy.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g