Ingredients for Nougat Glace
- Hazelnuts
- Caster Sugar
- Egg Whites
- Double Cream
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How to Make Nougat Glace
- Step 1: Prepare the nougat base. In a heatproof bowl set over a pan of simmering water (double boiler), gently melt the white chocolate (200g) with the honey (100g) and glucose syrup (50g). Stir continuously until smooth and combined.
- Step 2: Remove from heat and stir in the chopped nuts (100g – a mix of almonds and hazelnuts is recommended).
- Step 3: Line a shallow dish with parchment paper. Pour in the nougat mixture and spread evenly. Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Step 4: Once firm, chop the nougat into small pieces (roughly 1cm cubes).
- Step 5: In a separate bowl, whip the heavy cream (300ml) until soft peaks form. Gradually add the powdered sugar (50g) and vanilla extract (1 tsp) while continuing to whip until stiff peaks form.
- Step 6: Gently fold the chopped nougat into the whipped cream, ensuring the nougat is evenly distributed.
- Step 7: Pour the mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or preferably overnight, to allow the ice cream to set properly.
- Step 8: Before serving, let the Nougat Glace sit at room temperature for about 10-15 minutes to slightly soften. Serve and enjoy this delightful French Alps treat!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
216g
Fat
70g
Carbs
19g