Nougat glacé

Nougat glacé

By
From
French Lessons
Photographer
Steve Brown

One of my favourite frozen desserts. Nougat glacé is similar to a parfait, but uses Swiss meringue base instead of a pâte bombe or sabayon. This gives quite a different texture, which is a bit gooey and almost chewy – like a bar of nougat. Traditional nougat glacé is lightened with whipped cream, flavoured with honey and given textural interest with the addition of dried fruits and nuts.

Ingredients

Quantity Ingredient
1 quantity Swiss meringue
see method for extra ingredients

Method

  1. Use the Swiss meringue recipe as a base and experiment with any combination of dried or candied fruits and nuts that you like. Avoid fresh fruit as the higher water content causes the parfait to become icy.
  2. Once you have made the Swiss meringue and mixed through your choice of flavourings, freeze the nougat glacé in a terrine mould for 6 hours. Serve in slices, like a parfait.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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