Welcome to mamiesol.com
A treasure of recipes passed down with love, from generation to generation.
This site gathers the traditional Moroccan and Tunisian recipes of Mamie Sol and the whole family — childhood flavours, preserved forever.
Mamie Sol's Recipes
Other Recipes
✶ Recipe of the moment
Maurice's Frozen Parve Nougat
Ingredients for 2 rectangular aluminium cake tins.
- 6 eggs
- 100 g sugar
- 150 g mixed crushed pistachios, hazelnuts and almonds
- 1 tbsp sunflower oil
- 1 tbsp orange blossom water
- 500 g whipping cream, RICHS brand (red cartons) or NUTRIWIP (available at all kosher grocery stores)
Beat the egg whites to stiff peaks, adding the sugar little by little, until you obtain a meringue. Then fold in the mixed nuts, the oil and the orange blossom water. You now have a Sabayon.
Place a mixing bowl over another bowl filled with ice cubes. Pour the very cold whipping cream into the mixing bowl and beat with an electric mixer, first slowly then faster. You now have whipped cream. Gently fold the whipped cream into the Sabayon.
Pour the mixture into the two tins and place them in the freezer.
Serve in slices with a red berry coulis.
A wonderful parve dessert!