Nougat Glacé – Iced Nougat

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 13 hrs
Course Dessert
Cuisine European
Servings (Default: 8)

Ingredients

  • 150 g nuts, equal parts walnuts, hazelnuts, almonds, pistachios
  • 150 grams sugar
  • 40 g water
  • 1 lemon (s), juice it
  • 5 egg whites
  • 150 g honey
  • 30 ml water
  • 500 g cream
  • 150 g fruits, mixed, candied
  • 50 ml Cointreau or another orange liqueur
Nougat Glacé – Iced Nougat
Nougat Glacé – Iced Nougat
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Instructions

  1. The preparation takes place in three steps:
  2. Part 1 - the nougatine:
  3. The nuts must be very dry, so if necessary dry them in the oven at approx. 50 - 60 °.
  4. Cook a light caramel from 150 g sugar, water and a few drops of lemon juice. Now add the nut mixture and stir so that all the nuts are coated with the caramel.
  5. Place on a lightly oiled marble plate. Since almost no one has it, baking paper will do the same.
  6. Everything else does not work, I tried it with painful experiences and the use of hammer and chisel.
  7. After cooling down completely, break the nougatine into pieces. Since I didn`t want the nut pieces too big, I put them in the freezer for half an hour and chopped them up in the moulinette.
  8. Part 2 - the honey meringue:
  9. Boil honey (for me it was orange blossom honey) with 30 ml of water, boil to a large thread - that means it has to drip heavily from the spoon.
  10. Beat egg whites with a pinch of salt and a few drops of lemon juice until they are half stiff. Now slowly add the hot honey while stirring constantly. Beat the mixture until stiff - this takes about 4 minutes.
  11. Now fold in the whipped cream. Work carefully, the mass must remain airy.
  12. Part 3 - Completion:
  13. Pour the liqueur over the candied fruit and let it steep for a while.
  14. Carefully fold the nut mixture and the fruit mixture into the egg white cream mixture.
  15. Fill into a mold (ice cream tin or small bundt cake molds or Paris-Brest ring) and place in the freezer overnight.
  16. Serve on a raspberry coulis.

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