Recipes

Frozen Nougat / Nougat Glacé

Frozen Nougat / Nougat Glacé - Bruno Albouze - The Real Deal

Frozen Nougat / Nougat Glacé Recipe.

Serves 8.

2 ounces (60g) golden raisins
2 Tbsp (35ml) Grand Marnier, Cointreau or orange juice
2.5 ounces (80g) pistachios, chopped
2.5 ounces (80g) almonds, chopped
2.5 ounces (80g) orange confit (candied) or dried apricots, diced

Meringue
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice
1 ounce (30g) sugar
0.7 cup (180g) honey.

0.8 cup (200g) sour cream
0.8 cup (200g) heavy cream
1 tsp (5ml) vanilla paste (optional).

Raspberry Coulis
1/2 lb. (250g) fresh raspberries / 1 ounce (30g) powdered sugar / 1 Tbsp lemon juice or Limoncello. Blend and pass through a sieve. Chill.

Garnishing: Crushed pistachios, fresh raspberries or any other red fruits available / mint leaves, lime zest…

Method
Soak raisins in hot water for about 30 min. Strain and add alcohol (it can be done days in advance). Chop nuts and toast if desired. Add orange confit or apricots and mix in the macerated raisins; set aside.

Meringue
In a clean mixing bowl, beat the room temperature egg whites with cream of tartar and sugar on medium-low speed. The meringue must remain in the foamy stage until honey is cooked accordingly. Meanwhile, cook honey to 242ºF (117º/118ºC) – as soon as the honey reaches 240ºF increase the speed to high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and beat on medium speed until the meringue cools; scrape down the sides of the bowl as it goes…this may take 10 minutes. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it).
Beat sour and heavy cream along with the vanilla on high speed to soft peaks.

Plating
Fold one-third of the meringue into the whipped cream. Add remaining meringue along with the nuts and fruits.
Fill up silicone mold(s) and freeze for at least 12 hours. Unmold and store nougat in the freezer before serving. Slice out and serve with a ladle of raspberry coulis and garnish with fresh red fruits, crushed pistachios and mint leaves or other edible greens. Serve immediately.
Frozen nougat can be kept frozen for up to 3 months. The raspberry coulis can also be stored in the freezer. Bon appétit!

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