Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
234,5134.8/5 for 17 ratings
Grade this recipe: Last modified on: February 21th 2011
For 2 Frozens Nougat, you will need:
- 0
350 g Italian Meringue - 1
200 ml liquid cream - 2
10 g Vanilla sugar - 3
2 sheets gelatin - 4
2 tablespoons rum - 5
80 g whole almonds - 6
80 g raisins - 7
80 g dried apricots - 8
80 g pistachios - 9
200 ml Fruit coulis (fruit purée) - Total weight: 1,114 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 18 min. | 10 min. | 1 hour 28 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several weeks in the freezer.Step by step recipe
Stage 1 - 10 min.
Make whipped cream (Chantilly) with 200 ml liquid cream and 10 g Vanilla sugar, then keep in fridge.
Stage 2 - 1 min.
Put 2 sheets gelatin in a bowl of cold water.
Stage 3 - 1 min.
Toast 80 g whole almonds and 80 g pistachios by putting them on a baking sheet.
Stage 4 - 5 min.
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.
Stage 5 - 5 min.
Once cooled, coarsly blend or chop almonds and pistachios. Set aside.
Stage 6 - 3 min.
Cut 80 g dried apricots into fine strips.
Stage 7 - 3 min.
Cut strips again in small dice.
Stage 8 - 5 min.
Put 80 g raisins in boiling water and leave to swell 5 minutes.
Stage 9 - 5 min.
Warm (in microwave for instance) 2 tablespoons rum.
Drain gelatin, dry it on a teatowel, then dissolve in warmed rum.
Set aside.
Drain gelatin, dry it on a teatowel, then dissolve in warmed rum.
Set aside.
Stage 10 - 30 min.
Prepare 350 g Italian Meringue, and while you finish beating, add gelatin in rum a spoonful at a time.
Stage 11 - 5 min.
Add raisins and apricots to meringue.
Stage 12 - 2 min.
Then almonds and pistachios.
Stage 13 - 5 min.
And finally whipped cream.
Stage 14
Tilt the bowl and fold the ingredients gently into the meringue.
Stage 15 - 3 min.
Cover the base of a cake mould with a plastic film to make turning out easier.
Stage 16 - 5 min.
Fill the mould with mixture without pressing down, it should remain light.
Stage 17
Fold over plastic film on top, and put in the freezer overnight or longer.
Stage 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:
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:
- "French meringue" is the classical meringue egg white + caster sugar
- "Italian meringue" where the sugar is cooked before putting onto whites.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,232 Kcal or 13,532 Kj | 50 gr | 551 gr | 147 gr |
| 162 % | 19 % | 52 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 290 Kcal or 1,214 Kj | 4 gr | 49 gr | 13 gr |
| 15 % | 2 % | 5 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,616 Kcal or 6,766 Kj | 25 gr | 275 gr | 74 gr |
| 81 % | 10 % | 26 % | 11 % |
How much will it cost?
- For 2 Frozens Nougat : 6.27 €
- Per Frozen Nougat : 3.14 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Lime meringue tart, Pear and lime meringue pie, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Cauliflower curry, Apple Batter Puddings, Filo leeks and cheese tart, Celeriac in cream and mustard sauce, Sauce Normande (for fish), ... All |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Peach Melba, Warm apple feuillantines, Coupe Augustin, Blackberry and almond fondant tart, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, 3-fruit brioche loaf, Chocolate mendiants, Pains briochés aux raisins, Dublin fruit scones, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.290,091 303.8/5 for 38 ratings 36 min.
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.96,066 73.1/5 for 12 ratings 4 hours 36 min.
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...8,2935/5 for 1 ratings 1 hour 57 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.75,1825/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,7884.0/5 for 20 ratings 1 hour 11 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question