Nougat Glace
Indulge in the elegant, frozen delight of Nougat Glacé, a French classic that combines creamy textures with the crunch of toasted almonds and pistachios. This no-bake dessert features airy Italian meringue folded with softly whipped cream and studded with dried cranberries or candied fruits for a pop of sweetness. Infused with delicate hints of honey and vanilla, each slice delivers a luxurious balance of flavors and textures. Perfect for special occasions, Nougat Glacé is effortlessly impressive and can be served with a vibrant raspberry coulis for a tangy finish. With minimal prep time and a simple overnight freeze, this stunningly sophisticated dessert is as easy to make as it is delicious to devour.
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Recipe Information
Ingredients
- 400 ml Heavy cream
- 3 large Egg whites
- 150 g Granulated sugar
- 50 g Honey
- 50 g Almonds
- 50 g Pistachios
- 50 g Dried cranberries or candied fruits
- 1 tsp Vanilla extract
- 1 pinch Salt
- 150 ml Raspberry or strawberry coulis (optional for serving)
Instructions
Line a loaf pan with plastic wrap, leaving excess over the edges for easy removal later. Set aside.
Roughly chop the almonds and pistachios. Toast them lightly in a dry pan over medium heat until fragrant and set aside to cool.
In a small saucepan over low heat, combine the honey and 100g of the granulated sugar. Cook until the sugar dissolves and the mixture reaches 118°C (244°F) on a candy thermometer. Be careful not to let it burn.
While the sugar is cooking, beat the egg whites with a pinch of salt in a clean, dry bowl until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating until stiff peaks form.
With the mixer running on low speed, slowly pour the hot sugar mixture into the beaten egg whites in a thin stream. Be careful not to splash. Once all the sugar mixture is added, increase the speed to medium-high and continue beating until the bowl feels cool to the touch. This forms an Italian meringue.
In a separate bowl, whip the heavy cream until soft peaks form. Add vanilla extract to the whipped cream and gently fold it into the cooled meringue.
Fold in the toasted nuts and dried cranberries or candied fruits until evenly distributed.
Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Cover with the overhanging plastic wrap and freeze for at least 8 hours or overnight until set.
To serve, remove the Nougat Glacé from the loaf pan using the plastic wrap and slice with a sharp knife. Serve with a drizzle of raspberry or strawberry coulis, if desired.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 264.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
