Preparing the almonds
- 8 ounces chopped almonds (225 g)
- 8 3/4 ounces sugar (250 g)
Making the nougat
- Selection of berries: strawberries, wild strawberries, blackberries, raspberries, bunches of white currants (SQ)
- reduced strawberry juice (SQ)
Step 1: Preparing the almonds
Roast the almonds in a 320°F (160°C) oven.
Cover the sugar with water, and cook at 250°F (121°C). Pour in the almonds. Once a mass has formed, continue cooking until the almonds have caramelized individually. Pour onto a Silpat mat and set aside.
Step 2: Making the nougat
Whip the cream. Set aside in a cool place. Chop the candied fruit. Line a log mold with parchment paper.
Prepare an Italian meringue by cooking the sugar and glucose to 250°F (121°C). Beat the egg whites to stiff peaks with a mixer while the sugar is cooking. Slowly pour this hot sugar onto the egg whites. Beat until completely cooled.
Delicately mix the Italian meringue with the whipped cream. Fold in the candied fruit and the caramelized almonds. Pour into the log mold and smooth out. Freeze.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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