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Nougat Glacé


  • 375 g heavy Cream or crème fraîche

  • 4 egg whites

  • 55 g Sugar + 1 tablespoon for the whites

  • 2 tablespoons Water

  • 2 tablespoons Honey or maple syrup

  • 100 g chopped, toasted Almonds

  • 150 g assorted chopped dried and candied Fruit


  • 1.

    Beat the cream to stiff peaks and refrigerate.

  • 2.

    Beat the whites to stiff peaks, then sprinkle over the tablespoon of sugar and continue beating to a stiff, glossy meringue.

  • 3.

    Set aside with electric beaters at the ready.

  • 4.

    Bring the remaining 1/4 cup/55 g of sugar to a boil with the water.

  • 5.

    Let it boil until the syrup forms a ball when thrown in cold water, about 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer).

  • 6.

    Now add the honey and bring back to the boil.

  • 7.

    Run towards the egg whites...

  • 8.

    With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up.

  • 9.

    Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl.

  • 10.

    It will take about 10 minutes.

  • 11.

    Scatter the fruits and nuts over the meringues.

  • 12.

    Dump the whipped cream on top, and fold everything together gently until evenly mixed.

  • 13.

    Freeze in a cake- or loaf-pan.

  • 14.

    To unmould, dip the pan in hot water to loosen, then flip onto a serving dish.

  • 15.

    Serve with raspberry or other fruit coulis.

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Posted by GameraReport
all i can say is, "Ohhhhhhhhh yeah..."
this is fantastic... i used pistachios rather than almonds as is much more to my taste and i added some cranberries and dried strawbs for the fruit and it was a huge winner... served in a (patty-pan size) dark chocolate cup with raspberry coulis in a mini white chocolate cup next to it... this is an absolte winner!
Go Laura!!!