Dessert Flans, Puddings Let’s Eat the World Provencal Recipes Taste

Summer Dessert Perfection in a Frozen Nougat with Nuts

Name: Summer Dessert Perfection Frozen Nougat
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 60 gr (2oz) almonds (sliced); 30 gr (1oz) hazelnuts; 1 tbsp pistachios; 100 gr (3oz) Sugar; 30 gr (1oz) Raisins; 350 ml whipping cream; 180 gr (6oz) lavender honey; 30 gr (1oz) Glucose; 125 gr (4oz) egg whites (roughly 5 egg whites)

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?

Summer Dessert Perfection Frozen Nougat

Let’s Eat the World

This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.

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Prep Time 15

Cook Time 20

Total Time 2 35

Course Dessert

Cuisine French, Provencal

Servings people

Ingredients

60 gr (2oz) almonds sliced
30 gr (1oz) hazelnuts
1 tbsp pistachios
100 gr (3oz) Sugar
30 gr (1oz) Raisins
350 ml whipping cream
180 gr (6oz) lavender honey
30 gr (1oz) Glucose
125 gr (4oz) egg whites roughly 5 egg whites

Instructions

Roast the almonds, hazelnut and pistachio in an oven at 150ºc (320ºF) for 5 to 10 minutes.
Set aside the almonds.
Coarsely chop or crush with a mortar, the hazelnut and pistachio .
Make caramel by melting 50gr (1.5 oz) of sugar in a cold dry pot or pan until golden brown.
Remove from heat and add the almonds.
Reserve on a metallic tray and let cool down.
Once cooled, make a powder from the almonds and caramel mixture (use a food processor or a mortar) add the hazelnuts and pistachio mixture.
Whip the cream, reserve in fridge.
Heat up to 120ºC (honey, glucose, and the rest of sugar.
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.
Fold in the nuts, the raisins and the whipped cream (slowly and gently).
Put all that in a terrine or a mold of your choice, small ramekins would work for individual nougat
Keep in the freezer for at least 2 hours, (overnight is better).
Serve with seasonal fruit or you can even serve with a fruit purée.

Keyword French Desserts, Summer Recipes,

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Tags:Almonds,Hazelnuts,Pistachio

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Summer Dessert Perfection in a Frozen Nougat with Nuts