Cook'n with ClassDessertFlans, PuddingsProvencal RecipesTaste

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?

Frozen Nougat Recipe

Summer Dessert Perfection Frozen Nougat

blankLet’s Eat the World - Cook’n With Class Experiences
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people


  • 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) Honey lavender
  • 30 gr (1oz) Glucose
  • 125 gr (4oz) Egg whites roughly 5 egg whites


  • 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.
    Frozen Nougat Recipe
Keyword French Desserts, Summer Recipes,
Tried this recipe?Let us know how it was!

Please share this with friends and family.

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 Information
Affiliate 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.
Previous post

James Jaulin one of the Artists of Le Thor

Next post

Wine tasting at Domaine la Bouïssière and a Visit to Gigondas

Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.