COOKING LESSONS FROM EAT WELL 101

How To Make Iced Nougat

How To Make Iced Nougat

iced nougat recipe ingredient list image

1. Put the raisins to macerate in a Grand Marnier.

iced nougat recipe with nougatine image

2. Coarsely crush the nougatine.

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3. Coarsely chop the pistachios.

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4. Toast the almonds and chopped pistachios in a frying pan.

homemade iced nougat with apricot image

5. Cut the apricots and figs into small cubes.

diced apricot and figs for iced nougat recipe image

5. Cut the apricots and figs into small cubes.

learn to make iced nougat with figs image

5. Cut the apricots and figs into small cubes.

how to use prunes for frozen nougat recipe image

6. Pit the prunes if necessary and cut them into small cubes.

how to prepare your ingredient list to make iced nougat image

6. Pit the prunes if necessary and cut them into small cubes.

how to make iced nougat at home image

6. Pit the prunes if necessary and cut them into small cubes.

ingredients to make frozen nougat image

7. Keep dried fruit aside once they are prepared.

using ring molds to make iced nougat image

Notes:

If you want to arrange the nougat in circles, you can cut pieces of parchment paper a little bigger and put them on it. It will facilitate the manipulation thereafter.
If you have some rhodoïd sheets, place them inside the circles, it will facilitate removal.
We can also draw the nougat in a loaf pan lined with plastic wrap and slice it once it is frozen.

how to cook iced nougat image

We can also draw the nougat in a loaf pan lined with plastic wrap and slice it once it is frozen.

frozen nougat recipe image

8. Whip the cream but keep it creamy because if it holds too strong the Italian meringue may be less easy to work on.

iced nougat recipe - tutorial with pictures image

8. Whip the cream but keep it creamy because if it holds too strong the Italian meringue may be less easy to work on.

homemade nougat recipe with pictures image

9. Put the egg whites in a mixing bowl with a pinch of salt.

how to make iced nougat image

10. In a small saucepan or skillet, weigh successively honey, glucose and sugar, being careful to calibrate the scale between each ingredients.

how to make nougat ice cream at home image

111. Put the mixture of sugar, glucose and honey to cook over a medium heat, ensuring the flames don’t “lick” the external walls of the pan (there could be early coloring and the sugar could crystallize).

easy frozen nougat dessert recipe image

12. If there is projections on the inner walls of the pan, dip a brush in cold water, drain slightly and slide it into the bottom of the container. This can be done with the fingers also soaked in cold water, but it takes a little experience and not being afraid of getting burned.

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13. When the temperature of the syrup reaches 220/30°F (105/110°c), start to whip the egg whites.

recipe for frozen nougat image

14. Once the whites are mounted, tighten with the sugar and let your mixer run at a very slow speed.

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14. Once the white are mounted, tighten with the sugar and let it run at very slow speed.

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15. When the egg whites are stiff and the temperature is around 250°F (120°c), quickly stop the cooking of the syrup by dipping the cooking vessel in cold water.

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16. Switch the mixer to a low speed and add the cooked sugar mesh between the wall of the mixer bowl and the whisk.

cooking lesson: nougat ice cream image

17. Increase the mixer speed to medium speed and whisk until completely cooled.

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18. You should get a very tight meringue.

how to make iced nougat with dried fruits image

19. Add the nougatine and mix gently.

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20. Stir in 2 or 3 times the whipped cream (from step 8) into the meringue.

iced nougat dessert recipe image

21. Add all the dried fruits, grapes and Grand Marnier, and mix gently.

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21. Add all the dried fruits, grapes and Grand Marnier, and mix gently.

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21. Add all the dried fruits, grapes and Grand Marnier, and mix gently.

iced nougat with nougatine recipe image

22. Fill a pastry bag with a plain nozzle with a diameter of 1/2 inch (1.5 cm) (to let the dried fruit pass through).

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23. Dress your ring molds or shapes with the nougat mixture.

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24. Smooth the paste with a spatula.

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Today I offer a recipe for iced nougat. The basic nougat ice cream consists of an Italian meringue, honey, and whipped cream. Traditionally it is filled with nougatine and candied fruit. As I do not really appreciate candied fruit, I have replaced it with dried fruit, but I have kept the nougatine. You can serve the nougat with custard, caramel sauce or red fruit coulis. Personally I prefer a red fruit sauce that is a little acidic to cut through the relatively sweet nougat.

How To Make Iced Nougat 

frozen nougat recipe step by step

Ingredients list: iced nougat

Serves 4 to 6 people

The nougat paste:

  • 1 cup (250mL) liquid cream
  • 4 egg whites
  • A pinch of salt
  • 5 teaspoons (20g) of granulated sugar
  • 4 tbsp (50g) of granulated sugar
  • 1 1/2 (30g) of honey
  • 3/4 ounce (20g) of glucose
  • 2 tbsp (30mL) of water
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The filling:

  • 3/4 ounce (20g) of raisins
  • 4 teaspoons (20mL) Grand Marnier
  • 3 1/2 ounces (100g) of nougatine
  • 3/4 ounce (20g) of pistachios
  • 3/4 ounce (20g) of chopped almonds
  • 3/4 ounce (20g) of dried apricots
  • 3/4 ounce (20g) of dried figs
  • 3/4 ounce (20g) of Agen prunes

Note:
To make the nougatine, it’s here.

The nougat filling:

1. Put the raisins to macerate in a Grand Marnier.
2. Coarsely crush the nougatine.
3. Coarsely chop the pistachios.
4. Toast the almonds and chopped pistachios in a frying pan.
5. Cut the apricots and figs into small cubes.
6. Pit the prunes if necessary and cut them into small cubes.
7. Keep dried fruit  aside once they are prepared.

Notes:

  • If you want to arrange the nougat in circles, you can cut pieces of parchment paper a little bigger and put them on it. It will facilitate the manipulation thereafter.
  • If you have some rhodoïd sheets, place them inside the circles, it will facilitate removal.
  • We can also draw the nougat in a loaf pan lined with plastic wrap and slice it once  it is frozen.

Nougat “appareil”:

8. Whip the cream but keep it creamy because if it holds too strong the Italian meringue may be less easy to work on.

Italian meringue:

9. Put the egg whites in a mixing bowl with a pinch of salt.
10. In a small saucepan or skillet, weigh successively honey, glucose and sugar, being careful to calibrate the scale between each ingredients.
11. Put the mixture of sugar, glucose and honey to cook over a medium heat, ensuring the flames don’t “lick” the external walls of the pan (there could be early coloring and the sugar could crystallize).

12. If there is projections on the inner walls of the pan, dip a brush in cold water, drain slightly and slide it into the bottom of the container. This can be done with the fingers also soaked in cold water, but it takes a little experience and not being afraid of getting burned.

Caution: To prevent the sugar crystallizing when hot.

  • Ensure the cleanliness of the pan. Wash it before use as a precaution.
  • Also make sure that the sugar does not contain impurities.
  • Finally, avoid stirring the syrup while cooking.

13. When the temperature of the syrup reaches 220/30°F (105/110°c), start to whip the egg whites.
14. Once the whites are mounted, tighten with the sugar and let your mixer run at a very slow speed.

Note: “Tighten” means ending the beating of the egg whites with a circular motion so they are homogenous. The fact of adding sugar prevents the egg whites from separating into small clusters.

15. When the egg whites are stiff and the temperature is around 250°F (120°c), quickly stop the cooking of the syrup by dipping the cooking vessel in cold water.

16. Switch the mixer to a low speed and add the cooked sugar mesh between the wall of the mixer bowl and the whisk.

17. Increase the mixer speed to medium speed and whisk until completely cooled.

18. You should get a very tight meringue.

19. Add the nougatine and mix gently.

20. Stir in 2 or 3 times the whipped cream (from step 8) into the meringue.

21. Add all the dried fruits, grapes and Grand Marnier, and mix gently.

22. Fill a pastry bag with a plain nozzle with a diameter of 1/2 inch (1.5 cm) (to let the dried fruit pass through).

23. Dress your ring molds or shapes with the nougat mixture.

24. Smooth the paste with a spatula.

25. Set aside in the freezer for at least 4 hours.

Dressing:

Dress and serve as soon as possible, as the frozen nougat melts quickly.

learn to make iced nougat at home

Read also: How to Make a Couronne Bordelaise Bread at Home

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How To Make Iced Nougat