Frozen Cranberry Nougat

• 1 1/2 cups (360g) pure cranberry juice
• 1/4 cup (15g) star anise
• 1 1/2 cups (150g) fresh or frozen cranberries
• Scant 1/2 cup (75g) shelled unsalted pistachios
• 1/4 cup (25g) slivered almonds
• 1/2 cup (100g) sugar
• Packed 1/3 cup (50g) dried cranberries
• 3 tablespoons (45g) Chambord (black raspberry liqueur)
• 3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)
• 2 large egg whites
• Cream of tartar
• 1/2 cup (150g) honey (preferably cranberry honey)
• 2 cups (480g) heavy cream
• Almond Tuiles (page 205)

1. Put the juice and star anise in a saucepan and bring to a boil over medium heat.
2. Add the cranberries and reduce the heat to low.
3. Poach gently until the cranberries are tender, but dont let them burst.
4. Chill, in the poaching liquid, before serving.
5. Heat the oven to 350F or 325F on convection.
6. Spread the pistachios and almonds out on a baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
7. Meanwhile, put the sugar in a saucepan and mix with enough water to make a texture like wet sand.
8. Cook over medium-high heat to 285F.
9. Add the hot nuts and stir until the sugar turns white.
10. Scrape out onto a Silpat and let cool completely.
11. Reserve about 2 tablespoons of the nuts for garnish.
12. Break up the remaining nuts with your hands and put in a food processor.
13. Pulse to coarsely chop the nuts.
14. Put the dried cranberries and Chambord in a glass bowl and microwave for 30 seconds or bring to a simmer in a small saucepan.
15. Let cool completely.
16. Drain well, reserving the Chambord.
17. Chop the cranberries.
18. Sprinkle the gelatin over the surface of the Chambord.
19. Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk.
20. Start beating the whites at medium speed while you cook the honey.
21. Put the honey in a large saucepan.
22. Cook over medium-high heat to 250F.
23. Microwave the gelatin and Chambord for 30 seconds or heat gently in a small saucepan until melted.
24. With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the honey in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
25. Add the gelatin.
26. Turn the speed to high and beat the whites until the sides of the bowl feel cool.
27. In a separate bowl, whip the cream to stiff peaks.
28. Fold the egg white mixture into the cream, then fold in the chopped nuts and macerated cranberries.
29. Fill a pastry bag and pipe into twelve Flexipan savarin molds (2 3/4 inches).
30. Level off the tops.
31. Cover with parchment or plastic wrap and freeze overnight.
32. Alternatively, you could spread the mixture in a 9 x 12-inch rimmed baking sheet lined with a Silpat or parchment and cut squares when youre ready to serve the dessert.
33. Unmold the frozen nougats and place one on top of a tuile on a dessert plate.
34. Garnish with a spoonful of the poached cranberries, some of the poaching liquid, and the reserved nuts.
35. Repeat for each serving.

cranberry juice, anise, cranberries, pistachios, almonds, sugar, cranberries, powdered gelatin, egg whites, cream of tartar, honey, heavy cream, almond tuiles

Taken from www.epicurious.com/recipes/food/views/frozen-cranberry-nougat-376803 (may not work)