Nougat glac recipe

Nougat Glac recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Nougat Glac� recipe is a delightful dessert that combines the richness of nougat with the refreshing taste of ice cream. This recipe is perfect for those who enjoy a sweet and creamy treat, with a touch of nutty flavors. Made with a few simple ingredients, it is easy to prepare and requires no baking. The end result is a luscious frozen dessert that is sure to impress your guests.

Keywords: Nougat glac�, dessert, ice cream, nutty flavors, easy recipe.

Nougat glac recipe details

Nougat glac recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

	For the meringue:
150 g	caster sugar
4 medium	eggs, whites only, 75g egg white
	For the nougat:
250 ml	whipped cream
2 tbsp	praline
1 handful	unsalted, shelled pistachios or blanched almonds
2 tbsp	chopped hazelnuts, approx
	For the praline:
300 g	sugar
300 g	blanched almonds

Instructions

To make the meringue: place a medium bowl on a scale and either zero it or note the weight. Separate 3 eggs and add the whites to the bowl. Note the new weight. If there less than 75g increase in weight from empty, add another egg white. Note the total weight increase and weigh out twice that amount of caster sugar (it is imperative to maintain the ratio of sugar to egg whites). Add the sugar to the whites.

Whisk the meringue, using an electric whisk, over a bowl or pan of hot water until the temperature measures 38C or 100F, or feels barely warm to the touch. Remove the meringue from the hot water and continue to whisk until it is quite cool. Set aside.

To make the praline: prepare a clean baking sheet by lightly oiling it or cover it with baking parchment. Lightly chill the tray until ready.

Place both ingredients into a heavy based pan and heat without stirring until the sugar melts completely. Using a wooden spoon, start to lift the liquid sugar over the nuts until all the nuts are eventually covered and the sugar has assumed a honey-brown, caramelised colour. Pour the mixture onto the prepared tray in a thin layer and leave it to cool completely. Once cold, lift off the praline and break it up to pieces of a size to fit in a blender. Pulse a few times until it resembles course breadcrumbs. It may be stored in a sealed container for some considerable time, and used for cake topping, ice cream toppings or where recipes require praline.

To make the nougat: fold the whipped cream into the meringue mixture. Add the remaining ingredients to taste and mix well together. Pour into a mould (a plastic storage box or similar will suffice) and freeze for at least 3 hours, but 12 hours or more, including overnight is best. Quickly pass the base of the mould under running warm water to loosen the nougat and invert onto a chopping board. Remove the mould.

Slice the nougat into portions and place a couple of pieces onto each plate and serve with fresh berry fruits, orange segments, peach slices, melon balls etc.

Options: use roughly similar amounts of other nuts of choice.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a