Frozen Nougat – Ice Cream Recipe


Iced nougat is a great classic, much appreciated in summer for its freshness. Enhanced by a slightly sour raspberry coulis, it's a real treat!

In the recipe, I use glucose, it allows a very soft ice cream, but if you do not have it, do not panic, replace it with icing sugar, this will not affect the taste of your nougat!

This recipe made me want to make real little nougat, to keep it up ^ _ ^

Frozen nougat and raspberry coulis

Preparation time: one time

Cooking time: fifteen minutes

rest: 8 hours

Total time: one time fifteen minutes

Type of plate: dessert

kitchen: French

portions: one standard cake pan

For the frozen nougat

  • 100 g candied fruit Bigarreaux, orange peel and citron, angelica, candied melon, …
  • 3 c. Soup Grand marnier I didn't have one, I replaced it with 2 tablespoons. rum and 1 tablespoon orange blossom water
  • fifty g pistachios whole pruning without salt
  • 35 g hazelnuts crushed
  • 35 g almonds crushed white pruning
  • two c. Soup powdered sugar
  • 500 ml liquid cream very cold
  • 4 egg white
  • 100 g honey
  • fifty g powdered sugar
  • fifty g glucose crystal

For the raspberry coulis

  • Put all dried fruits, two tablespoons of sugar and a tablespoon of water in a saucepan and heat over medium heat to caramelize. Stir constantly with a wooden spoon and pay attention to the color so as not to burn the dried fruit. Reserve and let cool.

  • In a bowl, soak the candied fruit in the Grand Marnier. Add the caramelized dried fruits when they have cooled. Line a cake pan with clear film and set it aside in the freezer.

  • Beat the whipped cream and keep it fresh. To make whipped cream easier, place your bowl and smoothies in your blender in the freezer 15 minutes before!

  • In a saucepan, combine sugar, glucose and honey. Heat over low heat until a temperature of 121 ° C. Meanwhile, beat the egg whites until firm.

  • When the syrup has reached 121 ° C, lower the speed of your blender and pour the syrup over the egg whites. Return the mixer to maximum speed until the Italian meringue has cooled completely.

  • Gently mix the Italian meringue, whipped cream and dried / candied macerated fruits. Be careful, you should obtain a homogeneous mixture but do not overload the device to maintain all the smoothness of the nougat.

  • Pour the device into the cake pan and put it back in the freezer for at least one night.

  • Prepare the coulis: put the raspberries, sugar and lime juice in a saucepan and simmer. Pass through the blender and then through a sieve to remove the grains. Keep cool

tested 100

Marie-Pierre – Blog Reader

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