Bruno Albouze Frozen Nougat

Frozen Nougat

Yields8 ServingsPrep Time55 minsDifficultyBeginnerRating


Dry Fruit Marinade
 60 g Golden raisins
 35 g Grand Marnier, or orange juice
 80 g Pistachio
 80 g Almonds, chopped
 80 g Candied orange peels, or dry apricot
Raspberry Coulis
 250 g Raspberries
 30 g Powdered sugar
 15 g Limoncello, or lemon juice
 120 g Egg whites (4)
 2 g Cream of tartar, or lemon juice (stabilizer)
 30 g Sugar
 180 g Honey
Whipped Cream
 200 g Sour cream
 200 g Heavy cream
 5 g Vanilla paste


Dry Fruit Marinade

Soak raisins in hot water for about 30 min. Drain and add alcohol (it can be done days in advance). Chop nuts and toast if desired. Add diced orange confit and mix in the macerated raisins; set aside.

Raspberry Coulis

Blend, pass through a sieve and chill.


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, beat sour cream and heavy cream along with the vanilla to soft peaks.


Fold one-third of the meringue into the whipped cream. Add remaining meringue along with the nuts and fruits. Fill up silicone mold(s) and freeze for at least 12 hours. Unmold and store nougat in the freezer before serving. Slice out and serve with a ladle of raspberry coulis and garnish with fresh red fruits, crushed pistachios and mint leaves or other edible greens. Serve immediately. Frozen nougat can be kept frozen for up to 3 months. The raspberry coulis can also be stored in the freezer. Bon appétit!

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