This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Frozen nougat
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.
295 K 4.7/5 (21 reviews)
1 hour 25 min.
Average
6.00 €
12 people
9 IngredientsLast modified on: November 17th 2024
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.
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
Stage 1 - ⌛ 20 min.
Prepare 200 g Chantilly cream, then chill.
Stage 2 - ⌛ 1 min.
Stage 3 - ⌛ 1 min.
Roast 80 g whole almonds and 80 g pistachios on a baking sheet.
Stage 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.
Keep an eye on the almonds and pistachios, as they should color little or not at all.
Stage 5 - ⌛ 3 min.
Once cooled, blend or coarsely chop almonds and roasted pistachios, then set aside.
Stage 6 - ⌛ 3 min.
Cut 80 g dried apricots into small pieces and set aside.
Stage 7 - ⌛ 5 min.
Soak 80 g raisins in boiling water for 5 minutes.
Stage 8 - ⌛ 3 min.
Then drain and set aside.
Stage 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.
Drain the gelatine, melt it in the warm rum and mix well.
Set aside.
Stage 10 - ⌛ 15 min.
Prepare 350 g italian meringue.
Stage 11 - ⌛ 5 min.
While you finish whisking, gradually stir the melted gelatine into the rum.
Stage 12 - ⌛ 3 min.
Add raisins, apricots, almonds and pistachios to the meringue.
Stage 13 - ⌛ 3 min.
Then the whipped cream.
Stage 14 - ⌛ 2 min.
Mix gently until smooth and light.
Stage 15 - ⌛ 3 min.
Fill small molds (like muffin tins) with the mixture, then put them in the freezer overnight.
Stage 16 - ⌛ 5 min.
Alternatively, fill a cake tin and cut into thick slices just before serving.
Freeze for the same length of time.
Freeze for the same length of time.
Stage 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:
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.
Keeping: Several weeks in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 2,120 RDI=200 % | 210 RDI=30 % | 8,790 RDI=440 % | 36,800 RDI: 440 % |
| Per 100 g | 6 RDI=3 % | 190 RDI=20 % | 20 RDI=3 % | 800 RDI=40 % | 3,330 RDI: 40 % |
| Per person | 6 RDI=2 % | 180 RDI=20 % | 20 RDI=3 % | 730 RDI=40 % | 3,070 RDI: 40 % |
How much will it cost?
- For 12 people : 6.00 €
- Per person : 0.50 €
Change currency:
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: Lime meringue tart, Pear and lime meringue pie, Lemon Tart / Meringue Pie, Rhubarb mousse, Lemon Meringue Pie Verrines, ... See them all 5
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Cranachan, Millefeuille, Peach and blackcurrant sundae, Pavlova, ... See them all 30
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Coupe Augustin, Fruit crémeux, Half-cooked chocolate cake with raspberry coulis, Peach Melba, ... See them all 11
Raisins
Like these other recipes: Soft apple cookies, Chocolate cereal bars, Sweet pancake rolls from Brittany, Chocolate mendiants, Kugelhof for Nanou, ... See them all 20
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013516 K5 50 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011284 K4.3 1 hour 25 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019397 K4 1 hour 20 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010325 K4.7 5 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a 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.