Frozen Nougat

Premium
Credit: Mathilde de l'Ecotais
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Preparing the almonds

  • 8 ounces chopped almonds (225 g)
  • 8 3/4 ounces sugar (250 g)

Making the nougat

Presentation

  • Selection of berries: strawberries, wild strawberries, blackberries, raspberries, bunches of white currants (SQ)
  • reduced strawberry juice (SQ)

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

By and 1 more chef

Other recipes by Alain Ducasse