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Summer Dessert Perfection in a Frozen Nougat with Nuts

This year, we’ve introduced a new dessert class around oh so familiar ingredients and recipes of the south of France, most notably of Provence. In this class, you’ll prepare five (5) desserts individual portions and a large family-style sweet.

One dessert that we absolutely love is this frozen nougat with almonds, hazelnuts and pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine. The perfect union between the classic nougat and ice-cream – how could you not love it?

Provençal Dessert Class is on Thursdays in Uzès. English session at 9 am and French session at 2pm. Book a class now for a sweet time!

Frozen Nougat Recipe
Summer Dessert Perfection Frozen Nougat
Print Recipe
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Frozen Nougat Recipe
Summer Dessert Perfection Frozen Nougat
Print Recipe
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
Servings: people
Instructions
  1. Roast the almonds, hazelnut and pistachio in an oven at 150ºc (320ºF) for 5 to 10 minutes.
  2. Set aside the almonds.
  3. Coarsely chop or crush with a mortar, the hazelnut and pistachio .
  4. Make caramel by melting 50gr (1.5 oz) of sugar in a cold dry pot or pan until golden brown.
  5. Remove from heat and add the almonds.
  6. Reserve on a metallic tray and let cool down.
  7. Once cooled, make a powder from the almonds and caramel mixture (use a food processor or a mortar) add the hazelnuts and pistachio mixture.
  8. Whip the cream, reserve in fridge.
  9. Heat up to 120ºC (honey, glucose, and the rest of sugar.
  10. In the mean time, whisk the egg white until firm (use a stand mixer), incorporate into the egg whites, the honey slowly and carefully, and keep whisking until cold.
  11. Fold in the nuts, the raisins and the whipped cream (slowly and gently).
  12. Put all that in a terrine or a mold of your choice, small ramekins would work for individual nougat
  13. Keep in the freezer for at least 2 hours, (overnight is better).
  14. Serve with seasonal fruit or you can even serve with a fruit purée.
    Frozen Nougat Recipe
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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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