1,234 easy and fully explained recipes, with 25,103 photos and 76 videos

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.

244K 18 4.8

Last modified on: February 21^th 2011

Keywords for this recipe:Nougat Frozen Ice-cream Meringue Dry fruits Coulis Chantilly cream

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

Change these quantities to make: 1 Frozen Nougat 2 Frozens Nougat 4 Frozens Nougat 6 Frozens Nougat

Change measures: Metric

Metric weight Metric volumes

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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:

"French meringue" is the classical meringue egg white + caster sugar
"Italian meringue" where the sugar is cooked before putting onto whites.

You can choose one or the other. My preference is for the more delicate Italian meringue, more diffcult to do, but much smoother.

Keeping

Several weeks in the freezer.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,232 Kcal or 13,532 Kj	51 gr	557 gr	147 gr
162 %	20 %	53 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
290 Kcal or 1,214 Kj	5 gr	50 gr	13 gr
15 %	2 %	5 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
1,616 Kcal or 6,766 Kj	25 gr	279 gr	74 gr
81 %	10 %	26 %	11 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 Frozens Nougat : 6.27 €
Per Frozen Nougat : 3.14 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Lime meringue tart, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Rhubarb mousse, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Curried mussels with cabbage, Normandy seafood stew, Black Forest gateau, Raw beetroot mousse with walnuts, ... All
	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Blackberry and almond fondant tart, Apricot fool, Fruit crémeux, Warm apple feuillantines, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Saucipain, Moist cereal bars, Chocolate Truffles, Granola, Chocolate thins with toasted nuts, ... 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.
644K 303.9 36 min. January 27^th 2017

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.
681K 73.1 4 hours 36 min. August 21^th 2013

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...
66K5 1 hour 57 min. August 26^th 2021

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
300K4.0 1 hour 11 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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 e-mail address 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.