Nougat glass
6 servings
60 minutes
Nougat glace is an exquisite dessert of Mediterranean cuisine, combining crunchy caramel nougat, airy meringue, and delicate cream. Its history roots in the traditions of French confectioners who aimed to create a balance of textures and flavors. This dessert has a delightful contrast: the sweetness of honey and sugar intertwines with nutty richness, while the lightness of cream and egg whites makes it truly refined. Dried fruits add a special aroma and pleasant acidity. Nougat glace is served chilled, making it an ideal choice for warm summer evenings or special occasions when something elegant and unforgettable is desired.
1
Melt sugar into caramel, add nuts, quickly mix for two minutes, and spread on a silicone mat to cool.
- Sugar: 100 g
- Nuts: 50 g
2
Once the nougat cools, break it into pieces about 1x1 cm.
3
Whip the cream to soft peaks and send it to the fridge to wait for its moment.
- Heavy cream 35% fat: 250 ml
4
Put honey on low heat and bring to a full boil, add instant coffee (it won't fully dissolve, don't worry, everything will be fine). Let it boil for 5 minutes.
- Wildflower honey: 75 g
5
Meanwhile, whip the egg whites to stiff peaks.
- Egg white: 3 pieces
6
Reduce the mixer speed and slowly pour honey into the egg whites.
7
Once all the honey is in the egg whites, increase the mixer speed and continue beating until completely cool.
8
Gently mix the meringue with the cream. Add pieces of nougat and dried chopped fruits.
- Nuts: 50 g
- Dried fruit: 25 g
9
Divide into molds (or one large mold) and send to the freezer overnight.
