Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (140 g) mixed nuts (almonds, pistachios, hazelnuts)
- 2 Tbsp (30 g) honey (for nuts)
- 1/2 cup (75 g) mixed candied fruits, diced
- 2 Tbsp (30 ml) orange liqueur or orange juice
- 1 1/2 cups (360 ml) heavy cream, chilled
- 3 large eggs, separated
- 1/3 cup (70 g) granulated sugar
- 1/3 cup (115 g) runny honey (for Italian meringue)
- 1 tsp vanilla extract + pinch fine salt
- 2 cups (250 g) mixed berries
- 1/4 cup (50 g) sugar + 1 Tbsp (15 ml) lemon juice (for coulis)
Do This
- 1. Line a 9 x 5 in (23 x 13 cm) loaf pan with plastic wrap. Toast nuts at 325°F (160°C) for 8–10 minutes, cool, then roughly chop. Soak diced candied fruits in orange liqueur or juice.
- 2. Toss chopped nuts with 2 Tbsp honey and a pinch of salt in a skillet over medium heat until lightly caramelized, then cool completely on parchment.
- 3. Whip cold cream to soft peaks and chill. Over a gentle bain-marie, whisk egg yolks, sugar, vanilla, and a pinch of salt until pale, thick, and warm, then cool slightly.
- 4. Beat egg whites to soft peaks. Heat 1/3 cup honey to 244°F (118°C), then pour in a thin stream into the whites while beating to make a glossy Italian meringue.
- 5. Gently fold yolk mixture into whipped cream, then fold in meringue. Stir in honeyed nuts and well-drained candied fruits.
- 6. Scrape into loaf pan, smooth top, cover, and freeze at least 8 hours or overnight.
- 7. For berry coulis, briefly simmer berries, sugar, and lemon juice, then blend and strain. Serve thick slices of nougat glacé with chilled coulis and fresh berries.
Why You’ll Love This Recipe
- A classic French-style frozen nougat that feels fancy but is completely doable in a home kitchen.
- Creamy, airy semifreddo texture studded with crunchy nuts and jewel-like candied fruits.
- Make-ahead friendly: perfect for dinner parties and holidays since it lives in the freezer.
- Bright berry coulis cuts through the richness for a beautiful balance of sweet, tart, and nutty.
Grocery List
- Produce: Mixed berries (fresh or frozen), lemon, fresh berries and mint for garnish (optional).
- Dairy: Heavy cream (whipping cream, 35–40% fat).
- Pantry: Mixed nuts (almonds, pistachios, hazelnuts), honey, granulated sugar, candied fruits (orange peel, cherries, citron, etc.), vanilla extract, orange liqueur (or orange juice), fine sea salt, plastic wrap or parchment.
Full Ingredients
For the Nougat Glacé (Semifreddo Base)
- 1 cup (140 g) mixed whole nuts (such as blanched almonds, pistachios, and hazelnuts)
- 2 Tbsp (30 g) honey (for coating the nuts)
- Pinch fine sea salt (for the nuts)
- 1/2 cup (75 g) mixed candied fruits, finely diced (candied orange peel, candied cherries, candied citron, etc.)
- 2 Tbsp (30 ml) orange liqueur (such as Grand Marnier) or orange juice
- 1 1/2 cups (360 ml) heavy cream, well chilled
- 3 large eggs, at room temperature, separated (3 yolks and 3 whites)
- 1/3 cup (70 g) granulated sugar (for the yolk mixture)
- 1/3 cup (115 g) runny honey (for the Italian meringue)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt (for the yolk mixture)
For the Berry Coulis
- 2 cups (250 g) mixed berries, fresh or frozen (raspberries, strawberries, blackberries, red currants, or a mix)
- 1/4 cup (50 g) granulated sugar (adjust to taste if berries are very sweet or very tart)
- 1 Tbsp (15 ml) freshly squeezed lemon juice
- 1–2 Tbsp (15–30 ml) water, as needed to adjust consistency
To Serve (Optional Garnishes)
- Fresh berries
- Extra toasted nuts (slivered almonds or pistachios)
- Thin strips of candied orange peel
- Small mint leaves
- Extra honey for a light drizzle
Step-by-Step Instructions
Step 1: Prepare the pan, toast the nuts, and soak the candied fruits
Line a 9 x 5 in (23 x 13 cm) loaf pan with plastic wrap or parchment, leaving plenty of overhang on all sides so you can lift the frozen loaf out later. Smooth out any deep creases to keep the sides of the dessert as neat as possible. Place the lined pan in the freezer to chill while you prepare the base.
Preheat your oven to 325°F (160°C). Spread the mixed nuts in a single layer on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant and just turning golden. Cool completely, then roughly chop them so that you have a mix of halves and smaller pieces for good texture.
In a small bowl, combine the finely diced candied fruits with the orange liqueur or orange juice. Stir well and let them macerate while you continue with the recipe. This softens the fruits and adds a gentle citrus aroma.
Step 2: Honey-coat the toasted nuts
Once the nuts are cooled and chopped, place them in a small nonstick skillet with 2 Tbsp (30 g) honey and a pinch of fine sea salt. Set over medium heat and stir constantly for 2–4 minutes until the honey bubbles, thickens slightly, and lightly coats the nuts. You want them glossy and a bit sticky, not deeply caramelized.
Immediately scrape the nuts onto a sheet of parchment paper or a lightly oiled plate, spreading them out in a single layer so they do not clump together. Let them cool completely. Once cool, gently break apart any large clusters with your fingers. Set aside; these will be folded into the nougat glacé at the end.
Step 3: Whip the cream to soft peaks
Pour the chilled heavy cream into a large, cold mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed until the cream reaches soft peaks: when you lift the beaters, the cream should hold a peak that just curls over at the tip.
Take care not to overwhip to stiff peaks; the cream needs to stay smooth and gently mounding so it folds easily into the egg mixtures later without deflating them. Once it reaches soft peaks, cover the bowl and refrigerate while you prepare the yolk mixture and Italian meringue.
Step 4: Make the warm yolk mixture (pâte à bombe–style)
In a medium heatproof bowl, whisk together the egg yolks, 1/3 cup (70 g) granulated sugar, 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water (you want a gentle bain-marie).
Whisk constantly for 4–6 minutes until the mixture becomes pale, thick, and creamy, and at least doubles in volume. If you have an instant-read thermometer, aim for about 160°F (71°C) to ensure the yolks are safely heated. Remove from the heat and continue whisking for another minute off the heat to cool it slightly and keep it smooth. Set aside while you prepare the Italian meringue.
Step 5: Make the honey Italian meringue
Place the egg whites in a very clean mixing bowl (no traces of grease) and beat on medium speed until they form soft peaks. They should look opaque and hold a very gentle point when the whisk is lifted.
Meanwhile, pour 1/3 cup (115 g) runny honey into a small saucepan. Heat over medium heat until the honey reaches 244°F (118°C), checking with a candy or digital thermometer. It will bubble and thin out as it heats; do not stir, just swirl the pan gently if needed.
With the mixer running on medium-high, carefully pour the hot honey in a thin, steady stream down the side of the bowl into the egg whites. Avoid pouring directly onto the whisk to minimize splattering. Once all the honey is in, continue beating for 4–6 minutes, until the meringue is very thick, glossy, and the bowl feels just barely warm to the touch. This Italian meringue will be stable and airy, forming the light structure of your nougat glacé.
Step 6: Combine the cream, yolk mixture, nuts, and candied fruits
Remove the whipped cream from the refrigerator. Using a large spatula, gently fold the warm (but not hot) yolk mixture into the whipped cream in two or three additions. Use broad, sweeping motions from the bottom of the bowl upward, turning the bowl as you go, until no obvious streaks remain. Try not to overwork the mixture.
Next, fold the Italian meringue into this cream-yolk base in two additions, again using gentle folding motions to preserve as much air as possible. You should now have a pale, mousse-like mixture.
Drain the macerated candied fruits very well, pressing out excess liquid with the back of a spoon. Pat them lightly with a paper towel if they seem very wet (too much liquid can cause icy pockets). Scatter the drained fruits and the cooled honeyed nuts over the surface of the mousse and fold them in just until evenly distributed. Every slice should have a good mix of nuts and candied fruit.
Step 7: Mold, freeze, and prepare the berry coulis
Remove the chilled loaf pan from the freezer. Pour the nougat mixture into the lined pan, smoothing the top with a spatula and tapping the pan gently on the counter to release any large air pockets. Fold the overhanging plastic wrap over the surface to cover. Freeze for at least 8 hours, or overnight, until completely firm.
While the nougat glacé is freezing (or up to several days ahead), make the berry coulis. Combine the berries, 1/4 cup (50 g) sugar, and 1 Tbsp (15 ml) lemon juice in a small saucepan. Cook over medium heat for 4–6 minutes, stirring occasionally, until the berries break down and release their juices, and the sugar is fully dissolved. Add 1–2 Tbsp water if it seems too thick.
Remove from heat, let cool slightly, then blend until smooth with an immersion blender or in a regular blender. Strain through a fine-mesh sieve to remove seeds, pressing firmly with a spoon. Taste and adjust sweetness or lemon juice if needed. Chill the coulis completely before serving.
To serve, invert the frozen nougat glacé onto a chilled cutting board or platter, peel away the plastic, and let stand at room temperature for 5–10 minutes until a sharp knife slices through cleanly. Cut into 1–1 1/4 in (2.5–3 cm) thick slices. Serve on cold plates with a generous spoonful of berry coulis, and garnish with fresh berries, extra nuts, candied peel, and a few mint leaves if you like.
Pro Tips
- Chill everything well: Cold cream, a cold bowl, and a lined pan that has been briefly chilled in the freezer all help keep the mixture airy and prevent premature melting.
- Do not overwhip the cream: Soft peaks are key. If the cream is whipped too stiff, it will be harder to fold and can give the finished dessert a slightly buttery texture.
- Watch the honey temperature: Use a thermometer for the Italian meringue. Too low, and the meringue will not be as stable; too high, and it may become grainy or overly dense.
- Cool nuts completely: Adding warm nuts can partially melt the cream and meringue, deflating the mixture and creating ice crystals. Make sure they are fully cool and separate before folding in.
- Slice with a hot knife: Dip a sharp knife in very hot water, wipe dry, and slice quickly. Repeat between cuts for perfectly clean slices.
Variations
- Chocolate ripple: Drizzle 1/3 cup (80 ml) cooled melted dark chocolate over the mixture in the pan and gently swirl with a knife before freezing for a marbled chocolate-honey effect.
- Citrus and spice: Add 1 tsp finely grated orange zest and a pinch of ground cinnamon to the yolk mixture, and use mostly candied orange peel and pistachios for a bright, fragrant version.
- Different fruit sauces: Swap the berry coulis for an apricot or mango coulis made the same way (cooking fruit with sugar and lemon, then blending and straining) for a more tropical twist.
Storage & Make-Ahead
Nougat glacé is ideal for making ahead. Once frozen solid, keep the loaf tightly wrapped in plastic wrap and then in foil or a freezer bag to protect it from freezer odors. It will keep in good condition for up to 2 weeks. The berry coulis can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 1 month; stir well after thawing.
You can also pre-slice the nougat glacé: cut it into slices, lay them on a parchment-lined tray, freeze until firm, then wrap slices individually. This makes for very easy plating later. Try to avoid refreezing slices that have fully softened, as the texture will become more icy.
Nutrition (per serving)
Approximate values per serving (1 of 8, including coulis): about 460 calories; 26 g fat; 14 g saturated fat; 49 g carbohydrates; 3 g fiber; 38 g sugars; 9 g protein; 120 mg sodium. Values will vary based on exact nuts, candied fruits, and garnishes used.
