332 – Nougat glacé / Frozen Nougat Recipe / حلوى النوغا المثلجة

Ingredients :

Ingredients for the Praline:

• 1/4 cup (40 grams) white granulated sugar
• 80 grams of raw nuts (almonds, walnuts, pistachios, etc.)

Ingredients for the Syrup:

• 1/4 cup (40 grams) white granulated sugar
• 3 tablespoons of honey

Main Ingredients:

• 3 eggs whites (from large eggs)
• A pinch of salt
• 1 and 1/3 cups (300 ml) of heavy cream (cold)
• 100 grams of dried fruits (raisins, figs, dates, etc.)

Directions :

Step 1: Preparing the Ingredients
1- First let’s prepare the ingredients. Here I am chopping roasted almonds – of course unsalted – and just chop chop chop with a sharp kitchen knife. Then I am chopping the walnuts.. you can actually use any nuts of your choice!
2- For the dried fruits, I am using Figs – cut into small pieces, and raisins. Soak in warm water while preparing the rest of the recipe – so they become soft.

Step 2: Making the Praline
1- Let’s make the Praline. Place the sugar in a pan and let it cook on medium-low heat.
2- After a few minutes, you will the sugar melting and turning into a caramel syrup.
3- Place the nuts in this syrup and mix well. Cook for another minute, then remove from the heat and place the nut-parline in parchment paper. Place in the fridge and let it cool down.

Step 3: Making the Meringue
1- To make the Nougat, we need egg whites. Carefully separate the egg whites from the egg yolks… Make sure that there are NO egg yolk traces in the egg whites, otherwise, you will not be able to make the meringue.
2- Before you start beating the egg whites, place the honey and sugar in a sauce pan, and let them heat up.
3- Now start beating the eggs, fist add a pinch of salt and using an egg beater beat the eggs on high speed… and you can see, after a few minutes, they become thick and fluffy – exactly how we want them!
4- Now check your honey syrup, it’s bubbling… yes, it’s ready. Take it and while beating the eggs, slowly start pouring the honey syrup over the egg whites… little by little. Keep beating at the same time.
5- You will see that the egg whites will become thicker … they make beautiful swirly shape… keep beating the meringue until you get firm peaks and until the bowl cools down… it actually gets hot when you add the honey syrup. This will take around 5 minutes.

Step 4: Final Steps
1- Now, let’s beat the heavy cream. It has to be VERY cold for it to become whipped cream. And your beater has to be clean of course.
2- So beat beat beat… until you get a fluffy thick whipped cream. But make sure not to overbeat it otherwise it becomes granular…
3- Ok, let’s make sure we have everything week.
The praline is cold… chop it into small pieces.
The dried fruits – drain the from water and wipe them dry with paper towel.
So let’s start mixing…. Little by little, add the meringue into the whipped cream and fold them using a spatula. You need to use a circular movement, from top to bottom, very gently… you want the mixture to stay fluffy!
Then add the praline – mix gently. Add the dried fuits… mix.
1- Now prepare your baking pan. I am using a cheesecake pan because it’s easier when unmolding the nougat – but you can use any pan of your choice, even small cups.
2- Butter the pan, and place parchment paper on its, so it’s easier later on to serve the nougat.
3- Pour the nougat mixture in the pan, even out with a spatula, then I left a few pieces of praline to use as decoration on top.
4- Cover with a plastic wrap and put in your freezer for at least 10 hours – basically over night.
5- Here we are, the next day! Let me remove the pan… and yes, a perfect nougat glace!