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Frozen nougat

Name: Frozen nougat
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 12 people
Cuisine: French
Ingredients: 200 g Chantilly cream; 2 sheets gelatin; 80 g whole almonds; 80 g pistachios; 80 g dried apricots; 80 g raisins; 2 tablespoons rum; 350 g italian meringue; 200 ml fruit coulis (fruit purée)

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

306 K 4.7/5 (21 reviews)533546

Duration

1 hour 25 min.

Difficulty

Average

Last modified on: November 17^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 12 people, you will need:

1 200 g Chantilly cream
2 2 sheets gelatin
3 80 g whole almonds
4 80 g pistachios
5 80 g dried apricots
6 80 g raisins
7 2 tablespoons rum
8 350 g italian meringue
9 200 ml fruit coulis (fruit purée)
Total weight: 1,105 grams

Times for this recipe

Preparation

1 hour 10 min.

Cooking

15 min.

All in all

1 hour 25 min.

Preparation 1 hour 10 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 20 min.

Prepare 200 g Chantilly cream, then chill.

Step 2 - ⌛ 1 min.

Soften 2 sheets gelatin in a bowl of cold water.

Step 3 - ⌛ 1 min.

Roast 80 g whole almonds and 80 g pistachios on a baking sheet.

Step 4 - ⌛ 10 min.

Place in a hot oven at 180°C (360°F) for 5 to 10 minutes.

Keep an eye on the almonds and pistachios, as they should color little or not at all.

Step 5 - ⌛ 3 min.

Once cooled, blend or coarsely chop almonds and roasted pistachios, then set aside.

Step 6 - ⌛ 3 min.

Cut 80 g dried apricots into small pieces and set aside.

Step 7 - ⌛ 5 min.

Soak 80 g raisins in boiling water for 5 minutes.

Step 8 - ⌛ 3 min.

Then drain and set aside.

Step 9 - ⌛ 3 min.

Cool (in the microwave, for example) 2 tablespoons rum.

Drain the gelatine, melt it in the warm rum and mix well.

Set aside.

Step 10 - ⌛ 15 min.

Prepare 350 g italian meringue.

Step 11 - ⌛ 5 min.

While you finish whisking, gradually stir the melted gelatine into the rum.

Step 12 - ⌛ 3 min.

Add raisins, apricots, almonds and pistachios to the meringue.

Step 13 - ⌛ 3 min.

Then the whipped cream.

Step 14 - ⌛ 2 min.

Mix gently until smooth and light.

Step 15 - ⌛ 3 min.

Fill small molds (like muffin tins) with the mixture, then put them in the freezer overnight.

Step 16 - ⌛ 5 min.

Alternatively, fill a cake tin and cut into thick slices just before serving.

Freeze for the same length of time.

Step 17

On the big day, cut out a portion of nougat and place it on the serving plate, surround it with a little raspberry coulis, and garnish with a mint leaf and/or candied grapefruit peel.

Remarks

All types of dried fruit can be modified if you wish. Instead of apricots, raisins, almonds and pistachios, you can use walnuts, hazelnuts, prunes, bananas, etc.

Similarly, the coulis can be made with strawberries, blackberries, blackcurrants, etc. I'd still recommend something a little tangy to contrast with the very sweet nougat.

Two methods are possible for the meringue:

French meringue", which is classic egg white + powdered sugar.
Italian meringue", where the sugar is cooked before being added to the egg whites.

You can choose one or the other. My preference is for the Italian meringue, which is trickier to make, but much creamier.

Keeping: Several weeks in the freezer.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	31 g RDI=12 %	13 g RDI=18 %	268 kcal RDI=13 %	1,120 kJ RDI=13 %
Per person	4 g RDI=6 %	29 g RDI=11 %	12 g RDI=16 %	246 kcal RDI=12 %	1,029 kJ RDI=12 %
Whole recipe	47 g RDI=73 %	347 g RDI=131 %	141 g RDI=194 %	2,950 kcal RDI=147 %	12,350 kJ RDI=147 %