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.
261K 20 4.7
Last modified on: February 21th 2011
Keywords for this recipe:For 2 Frozens Nougat, you will need:
- 1
350 g Italian Meringue - 2
200 ml liquid cream - 3
10 g Vanilla sugar - 4
2 sheets gelatin - 5
2 tablespoons rum - 6
80 g whole almonds - 7
80 g raisins - 8
80 g dried apricots - 9
80 g pistachios - 10
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 ... ?
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.
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.
Keeping
Several weeks in the freezer.
Source
Home made.
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 % |
How much will it cost?
- For 2 Frozens Nougat : 5.85 €
- Per Frozen Nougat : 2.93 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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 Meringue Pie Verrines, Lemon Tart / Meringue Pie, Lime meringue tart, Pear and lime meringue pie, ... All |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Half-cooked chocolate cake with raspberry coulis, Fillings for macaroons, Apricot fool, Blackberry and almond fondant tart, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Involtinis, Lemon and lime cakes, Cockles and cabbage with smoky cream sauce, Pistachio ice cream, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Cramique, Chocolate mendiants, Benoîton, Caramel semolina pudding with raisins, Dublin fruit scones, ... All |
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