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How-To

Nougat Glacé—Cold, Creamy, and Easier than Ice Cream

A mix of meringue, whipped cream, fruit, and nuts makes an irresistible dessert

Fine Cooking Issue 15
Photos: Brian Hagiwara, Sloan Howard & Joanne McAllister Smart.
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First, what is nougat glacé?  It’s a creamy, frozen dessert from Provence–a mix of Italian meringue, whipped cream, fruit, and caramelized nuts. Its flavors are traditional ones: fruit, nuts, and honey. Nougat glacé is so called because it is frozen (glacé means ‘iced’) and because it contains nuts and honey, which are also found in nougat–a chewy candy that is a favorite in Provence. The honey in nougat glacé–traditionally lavender honey–is cooked in the sugar syrup that makes the meringue. The nuts are made into nougatine, a hard, candylike mix of nuts and caramelized sugar that is crushed and added to the dessert for a toasted flavor and crunchy texture. The fruits mixed into nougat glacé can be dried, candied, or a mix; fresh fruit would make the dessert runny. Featured recipes: Nougat Glacé; and Raspberry Coulis.

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