The technique here is traditional and French. The fresh and dried cranberries and the star anise are modern and provide bright hits of flavor in every bite. You’ll need two 6-cavity Flexipan savarin molds (the 2 3/4-inch size) if you want to match the shape of the dessert in the photograph. But you could also freeze the nougat in a baking sheet and cut pieces to serve.

　　

Ingredients

serves 12

　　

For the Poached Cranberries

1 1/2 cups (360g) pure cranberry juice

　　1/4 cup (15g) star anise

　　1 1/2 cups (150g) fresh or frozen cranberries

　　

For the Frozen Nougat

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

　　

To Serve

Almond Tuiles (page 205)

　　

For the Poached Cranberries

Step 1

Put the juice and star anise in a saucepan and bring to a boil over medium heat. Add the cranberries and reduce the heat to low. Poach gently until the cranberries are tender, but don’t let them burst.

　　

Step 2

Chill, in the poaching liquid, before serving.

　　

For the Frozen Nougat

Step 3

Heat the oven to 350°F or 325°F on convection.

　　

Step 4

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.

　　

Step 5

Meanwhile, put the sugar in a saucepan and mix with enough water to make a texture like wet sand. Cook over medium-high heat to 285°F. Add the hot nuts and stir until the sugar turns white. Scrape out onto a Silpat and let cool completely. Reserve about 2 tablespoons of the nuts for garnish. Break up the remaining nuts with your hands and put in a food processor. Pulse to coarsely chop the nuts.

　　

Step 6

Put the dried cranberries and Chambord in a glass bowl and microwave for 30 seconds or bring to a simmer in a small saucepan. Let cool completely. Drain well, reserving the Chambord. Chop the cranberries. Sprinkle the gelatin over the surface of the Chambord.

　　

Step 7

Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Start beating the whites at medium speed while you cook the honey.

　　

Step 8

Put the honey in a large saucepan. Cook over medium-high heat to 250°F.

　　

Step 9

Microwave the gelatin and Chambord for 30 seconds or heat gently in a small saucepan until melted.

　　

Step 10

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. Add the gelatin. Turn the speed to high and beat the whites until the sides of the bowl feel cool.

　　

Step 11

In a separate bowl, whip the cream to stiff peaks.

　　

Step 12

Fold the egg white mixture into the cream, then fold in the chopped nuts and macerated cranberries. Fill a pastry bag and pipe into twelve Flexipan savarin molds (2 3/4 inches). Level off the tops. Cover with parchment or plastic wrap and freeze overnight. 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 you’re ready to serve the dessert.

　　

To Serve

Step 13

Unmold the frozen nougats and place one on top of a tuile on a dessert plate. Garnish with a spoonful of the poached cranberries, some of the poaching liquid, and the reserved nuts. Repeat for each serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__