Frozen Nougat

Step by step recipe:

  1. 10 min.Frozen Nougat : Photo of step #1
    Make whipped cream (Chantilly) with 200 ml liquid cream and 10 g Vanilla sugar, then keep in fridge.
  2. 1 min.Frozen Nougat : Photo of step #2
  3. 1 min.Frozen Nougat : Photo of step #3
    Toast 80 g whole almonds and 80 g pistachios by putting them on a baking sheet.
  4. 5 min.Frozen Nougat : Photo of step #4
    And put in hot oven 200°C or 392°F for 3 - 5 minutes. Watch this carefully: almonds and pistachios should not be too browned.
  5. 5 min.Frozen Nougat : Photo of step #5
    Once cooled, coarsly blend or chop almonds and pistachios. Set aside.
  6. 3 min.Frozen Nougat : Photo of step #6
    Cut 80 g dried apricots into fine strips.
  7. 3 min.Frozen Nougat : Photo of step #7
    Cut strips again in small dice.
  8. 5 min.Frozen Nougat : Photo of step #8
    Put 80 g raisins in boiling water and leave to swell 5 minutes.
  9. 5 min.Frozen Nougat : Photo of step #9
    Warm (in microwave for instance) 2 tablespoons rum.

    Drain gelatin, dry it on a teatowel, then dissolve in warmed rum.

    Set aside.
  10. 30 min.Frozen Nougat : Photo of step #10
    Prepare 350 g Italian Meringue, and while you finish beating, add gelatin in rum a spoonful at a time.
  11. 5 min.Frozen Nougat : Photo of step #11
    Add raisins and apricots to meringue.
  12. 2 min.Frozen Nougat : Photo of step #12
    Then almonds and pistachios.
  13. 5 min.Frozen Nougat : Photo of step #13
    And finally whipped cream.
  14. Frozen Nougat : Photo of step #14
    Tilt the bowl and fold the ingredients gently into the meringue.
  15. 3 min.Frozen Nougat : Photo of step #15
    Cover the base of a cake mould with a plastic film to make turning out easier.
  16. 5 min.Frozen Nougat : Photo of step #16
    Fill the mould with mixture without pressing down, it should remain light.
  17. Frozen Nougat : Photo of step #17
    Fold over plastic film on top, and put in the freezer overnight or longer.
  18. Frozen Nougat : Photo of step #18
    On the day, slice the nougat and serve on a plate, surrounded with a little raspberry coulis, and with a mint leaf and/or piece of crystallized grapefruit on top.

Remarks:

Any kind of dried fruits can be substituted: instead of apricots, raisins, almonds and pistachios you can use walnuts, hazelnuts, prunes, bananas, etc.

Same thing for the coulis, it can be made with strawberries, blackberries, blackcurrants,... I really recommend you use something slightly acidic to contrast with the sweetness of the nougat.

For the meringue you have two possible methods:You can choose one or the other. My preference is for the more delicate Italian meringue, more diffcult to do, but much smoother.

Source:

Home made

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