Nougat glacé. The name alone evokes a sense of elegance and sophistication, doesn’t it? This frozen dessert, with its roots in Italy, is a delightful combination of creamy sweetness and crunchy nuts, all enveloped in a light, airy texture. It’s the perfect way to end a meal, offering a refreshing coolness that’s particularly satisfying on a warm day. But you don’t have to visit a fancy restaurant to enjoy this delicacy. Making nougat glacé at home is easier than you might think, and the result is a homemade treat that’s far more rewarding than anything store-bought. So why not impress your family and friends with this classic dessert? Let’s gather our ingredients and embark on this culinary adventure!
Ingredients You’ll Need
For this recipe, we’ll be focusing on a classic vanilla nougat glacé. Here’s what you’ll need:
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup honey
- ¼ cup water
- 2 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup chopped pistachios, toasted (You can substitute with almonds or hazelnuts if you prefer)
- Pinch of salt
Equipment You’ll Need
- Medium saucepan
- Candy thermometer
- Stand mixer or electric hand mixer
- Rubber spatula
- Parchment paper
- 8×4 inch loaf pan
Let’s Make Nougat Glacé!
Step 1: Preparing the Syrup
- In your medium saucepan, combine the granulated sugar, honey, and water.
- Place the saucepan over medium heat and stir until the sugar dissolves.
- Clip your candy thermometer to the side of the pan and continue to cook the mixture, without stirring, until it reaches 248°F (120°C). This is the “soft-ball stage” in candy making.
Step 2: Whipping the Egg Whites
- While the sugar syrup is cooking, place your egg whites and salt in the bowl of your stand mixer (or use a large bowl if you’re using a hand mixer).
- Start whisking the egg whites on medium speed until they form stiff, glossy peaks. This is crucial for achieving the airy texture of the nougat glacé.
Step 3: Combining the Syrup and Egg Whites
- Once the sugar syrup reaches 248°F (120°C), carefully remove it from the heat.
- With your mixer running on low speed, slowly drizzle the hot syrup into the stiff egg whites. Be very careful when pouring the hot syrup to avoid splattering.
- Once all the syrup is incorporated, increase the mixer speed to medium-high and continue whipping for about 5-7 minutes. The mixture should become thick, glossy, and hold its shape.
Step 4: Folding in the Nuts and Freezing
- Reduce the mixer speed to low and add the vanilla extract and chopped pistachios. Mix until just combined.
- Line your 8×4 inch loaf pan with parchment paper, leaving some overhang on the two long sides. This will make it easier to lift the nougat glacé out of the pan later.
- Pour the nougat mixture into the prepared pan and smooth the top with your spatula.
- Place the pan in the freezer and freeze for at least 6 hours, or preferably overnight, until solid.
