Frozen macadamia nougat with granadilla sauce

November 11, 2010 (Last Updated: January 14, 2019)

TO DRINK: Nederburg Eminence or the less rich Zevenwacht Gewurztraminer.

Frozen macadamia nougat with granadilla sauce

Serves: 6
Cooking Time: 40 mins plus extra for freezing


  • 500ml (2 cups) fresh cream
  • 80g icing sugar
  • 4 large egg whites
  • small pinch of salt
  • 45ml (3 tbsp) honey
  • 150g macadamia nut brittle, chopped
  • 5ml (1 tsp) cinnamon
  • pulp of 6 granadillas
  • 30ml (2 tbsp) sugar



Whip the cream together with 60g of the icing sugar and refrigerate until ready to use.


Beat the egg whites with the remaining icing sugar and the salt until they form soft peaks. Gently stir in the honey.


In a large bowl, combine the cream mixture with the egg white mixture. Add the nut brittle and the cinnamon and mix gently.


Line a loaf tin or cake tin with plastic wrap, leaving some plastic hanging over the edges. Spoon the nougat mixture into the tin, cover with the excess plastic and freeze for at least 5 hours or overnight.


For the sauce, sieve the granadilla pulp and discard the pips (reserving a few for garnish). In a saucepan, simmer the granadilla juice with the sugar until reduced and slightly thickened. Add the reserved pips to the sauce just before serving.


Gently turn out the nougat, slice and serve drizzled with the sauce.



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