The first time I encountered frozen nougat in Provence, I was mesmerized by how something so simple could carry such profound flavors. While working at a small restaurant in Aix-en-Provence, I watched our pastry chef transform honey, nuts and cream into a dessert that somehow captured the essence of the region itself. This elegant frozen treat balances the natural sweetness of honey with the satisfying crunch of caramelized nuts, all suspended in a cloud-like frozen mousse that melts gloriously on your tongue. What’s surprising is how this impressive dessert requires no ice cream maker – just a few simple techniques done right.
The Story
Nougat Glacé (Frozen Nougat with Dried Fruits and Honey) represents the brilliant evolution of traditional Provençal confectionery. While classic chewy nougat was delightful in cooler months, this frozen version emerged as its summer counterpart. The dessert beautifully showcases how French culinary tradition adapts to circumstance without sacrificing authenticity. The recipe finds natural companions in other French classics like the delicate Tarte Chiboust or the impressive Cheese Soufflé, all celebrating the French mastery of egg whites and airy textures.
Ingredients Spotlight
For 6-8 servings:
• 120g (⅓ cup) honey, preferably lavender or acacia
• 80g (⅓ cup) granulated sugar
• 3 large eggs, separated
• 400ml (1⅔ cups) cold heavy cream (35% fat)
• 80g (⅔ cup) blanched almonds
• 80g (⅔ cup) hazelnuts
• 80g (⅔ cup) pistachios
• Pinch of salt
The honey isn’t just a sweetener here – it’s the soul of the dessert. Each variety creates a distinctly different character: lavender honey brings floral notes that sing of Provence, while acacia offers delicate sweetness that lets the nuts shine. Similarly, premium nuts make all the difference, so source the freshest you can find.
Step-by-Step Guide
- Toast and caramelize the nuts: Dry-toast the almonds, hazelnuts, and pistachios in a skillet over medium-low heat for 8-10 minutes, stirring frequently until fragrant. Rub in a clean kitchen towel to remove loose skins. Return to the pan, add 40g (3 tablespoons) sugar and heat until it melts and coats the nuts in golden caramel. Spread on parchment paper to cool, then roughly chop.
- Prepare the honey meringue: Bring honey to a rolling boil in a small saucepan (245°F/118°C if you have a thermometer). Meanwhile, beat egg whites with a pinch of salt to soft peaks. With the mixer running, slowly pour the hot honey into the whites in a thin stream. Continue beating until the mixture cools to room temperature and forms a glossy, stable meringue (about 5-7 minutes).
- Create the base: In a separate bowl, beat egg yolks with remaining sugar until pale and doubled in volume. In another cold bowl, whip the cream to firm peaks.
- Assemble: Gently fold the yolk mixture into the meringue, then carefully incorporate the whipped cream, maintaining as much air as possible. Finally, fold in ¾ of the caramelized nuts.
- Freeze: Line a loaf pan with plastic wrap, pour in the mixture, top with remaining nuts, cover, and freeze for at least 6 hours or overnight.
Expert Techniques
The Italian meringue technique (pouring hot honey into whipped egg whites) is the cornerstone of this dessert’s structure. It partially cooks the whites, creating stability that prevents ice crystals from forming during freezing. This results in that signature silky mouthfeel rather than a grainy frozen texture.
Chef’s Note: Temperature control is everything here. Your honey must be boiling hot, your cream ice-cold, and your folding technique gentle but thorough. When incorporating the cream, use a large flexible spatula and cut through the center, then scrape the bottom and fold over the top. Rotate the bowl 90° and repeat until just combined.
For perfect slices, dip your knife in hot water and wipe clean between cuts. Allow the nougat to temper for 5-7 minutes before serving – the slightly softened consistency reveals more complex flavors and a dreamy texture reminiscent of a Paris-Brest filling.
Presentation & Pairing Ideas
Serve thick slices on chilled plates with a contrasting element – a tart raspberry coulis, fresh figs, or candied citrus peel work beautifully. For a show-stopping dessert course, pair with a glass of Muscat de Beaumes-de-Venise or Champagne demi-sec. The sweet wine amplifies the honey notes while cutting through the richness.
For a contemporary twist, serve small scoops alongside freshly made churros with a dark chocolate dipping sauce – the hot-cold, crispy-creamy contrast is magnificent. Or embrace its Mediterranean heritage by serving after a meal featuring the brioche-based Tarte Tropézienne as an appetizer.
The beauty of Nougat Glacé lies in its adaptability – experiment with your own favorite honey varieties and nut combinations. Try adding a splash of rum, orange blossom water, or vanilla bean. Make it yours while honoring the technique, and you’ll create a dessert that tells your own culinary story while celebrating centuries of French tradition. 🍯✨