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.
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How To Make Iced Nougat
Photo credit: © Eatwell101.com
Ingredients list: iced nougat
Serves 4 to 6 people
The nougat paste:
Making this recipe?
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The filling:
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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 from 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 homogeneous. 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 walls 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.
Photo credit: © Eatwell101.com
Read also: How to Make a Couronne Bordelaise Bread at Home
How To Make Iced Nougat
Ingredients
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
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
Instructions
The nougat filling:
- Put the raisins to macerate in a Grand Marnier.
- Coarsely crush the nougatine.
- Coarsely chop the pistachios.
- Toast the almonds and chopped pistachios in a frying pan.
- Cut the apricots and figs into small cubes.
- Pit the prunes if necessary and cut them into small cubes.
- Keep dried fruit aside once they are prepared.
Nougat "appareil":
- 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:
- Put the egg whites in a mixing bowl with a pinch of salt.
- In a small saucepan or skillet, weigh successively honey, glucose and sugar, being careful to calibrate the scale between each ingredients.
- 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).
- 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.
- When the temperature of the syrup reaches 220/30°F (105/110°c), start to whip the egg whites.
- 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.
- 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.
- Switch the mixer to a low speed and add the cooked sugar mesh between the wall of the mixer bowl and the whisk.
- Increase the mixer speed to medium speed and whisk until completely cooled.
- You should get a very tight meringue.
- Add the nougatine and mix gently.
- Stir in 2 or 3 times the whipped cream (from step 8) into the meringue.
- Add all the dried fruits, grapes and Grand Marnier, and mix gently.
- 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).
- Dress your ring molds or shapes with the nougat mixture.
- Smooth the paste with a spatula.
- Set aside in the freezer for at least 4 hours.
Dressing:
- Dress and serve as soon as possible, as the frozen nougat melts quickly.
Recipe 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.
Nutrition
Nutrition information for this recipe.
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[...] Read also: How To Make Iced Nougat at Home [...]
