Frozen Nougat

Here is the perfect Summer treat with this enticing frozen nougat recipe that requires no ice cream maker! The combination of marinated dry fruits and nuts in Grand Marnier, mixed in a light Italian meringue-whipped cream filling, takes this dessert to a whole new level. The flavors and textures come together harmoniously to create a delightful frozen delicacy that is sure to impress your taste buds. Explore the secrets behind this delightful creation with Chef Bruno Albouze and get ready to elevate your dessert game to a whole new level!

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Your frozen nougat dessert for Summer

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Dry Fruit Marinade

The dry fruit marinade can be made days in advance. Soak raisins in hot water for about 30 min. Drain and add alcohol. Chop nuts and toast if desired. Add diced orange confit and combine with the macerated raisins.

Raspberry Coulis

Mix with an immersion blender, and pass through a sieve. Keep refrigerator.

Meringue

In a stand mixer fitted with the whisk attachment, beat the room egg whites with cream of tartar and sugar on medium-low speed. The meringue should remain in the foamy stage until honey is cooked. Meanwhile, cook honey to 242ºF/118ºC. As soon as the honey reaches 240ºF/115ºC, increase the speed on high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and continue to beat until the meringue for about 10 min; scraping down the sides of the bowl as it goes. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it).

Whipped Cream

In the chilled mixing bowl, whip to medium peaks sour cream with heavy cream and vanilla.

Montage

Fold one-third of the meringue into the whipped cream. Add remaining meringue with the nuts-fruits mixture. Fill up silicone mold and place in the freezer for at least 12 hours prior to de-mold.

Plating

Cut into desired portions. Serve with raspberry coulis, red fruits and crushed pistachios. Bon appétit!

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