Frozen nougat


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.
281 K 4.7/5 (21 reviews)
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Last modified on: November 17th 2024
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 15 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 20 min.
Frozen nougat
Prepare 200 g Chantilly cream, then chill.

Stage 2 - 1 min.
Frozen nougat

Stage 3 - 1 min.
Frozen nougat
Roast 80 g whole almonds and 80 g pistachios on a baking sheet.

Stage 4 - 10 min.
Frozen nougat
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.

Stage 5 - 3 min.
Frozen nougat
Once cooled, blend or coarsely chop almonds and roasted pistachios, then set aside.

Stage 6 - 3 min.
Frozen nougat
Cut 80 g dried apricots into small pieces and set aside.

Stage 7 - 5 min.
Frozen nougat
Soak 80 g raisins in boiling water for 5 minutes.

Stage 8 - 3 min.
Frozen nougat
Then drain and set aside.

Stage 9 - 3 min.
Frozen nougat
Cool (in the microwave, for example) 2 tablespoons rum.

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

Set aside.

Stage 10 - 15 min.
Frozen nougat
Prepare 350 g italian meringue.

Stage 11 - 5 min.
Frozen nougat
While you finish whisking, gradually stir the melted gelatine into the rum.

Stage 12 - 3 min.
Frozen nougat
Add raisins, apricots, almonds and pistachios to the meringue.

Stage 13 - 3 min.
Frozen nougat
Then the whipped cream.

Stage 14 - 2 min.
Frozen nougat
Mix gently until smooth and light.

Stage 15 - 3 min.
Frozen nougat
Fill small molds (like muffin tins) with the mixture, then put them in the freezer overnight.

Stage 16 - 5 min.
Frozen nougat
Alternatively, fill a cake tin and cut into thick slices just before serving.

Freeze for the same length of time.

Stage 17
Frozen nougat
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: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: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %2,120 RDI=200 %210 RDI=30 %8,790 RDI=440 %36,800 RDI: 440 %
Per 100 g6 RDI=3 %190 RDI=20 %20 RDI=3 %800 RDI=40 %3,330 RDI: 40 %
Per person6 RDI=2 %180 RDI=20 %20 RDI=3 %730 RDI=40 %3,070 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, Sulfites, egg
How much will it cost?
  • For 12 people : 6.00 €
  • Per person : 0.50 €

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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)
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