Summer Dessert Perfection in a Frozen Nougat with Nuts
Dessert · Flans, Puddings · Let’s Eat the World · Provencal Recipes · TasteThis 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
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Sacristains Sweet and Decadently Easy Recipe
December 11, 2018
sacristains (French word) is a little harder to classify, and the origins are equally mysterious. Made with puff pastry (pâte feuilletée) layers of sugar and almonds and a quick trip to the oven make this crispy treat...heavenly…
Easy Recipe: Lemon, Almond and Yoghurt Cake
April 4, 2017
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert. …
Discovering Provence’s Almond Trees and Wonderful Recipes
February 6, 2024
The following text, in English and French, is a short introduction to discovering Provence’s almond trees and a few recipes. In the Provencal countryside, it is common to see almond trees growing in the wild. Several regional producers cultivate almonds for local consumption and use in local confectioneries like the famous Calisson d’Aix. Before we …
Roasted Scallops a Valentine Recipe by Mirabeau Wine
February 1, 2017
Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin. …
No Comment