Nougat Glacé (Iced Nougat) is a traditional French recipe for a classic chilled dessert of fruit and almonds set in an egg white and cream mousse flavoured with amaretto that's set with gelatine that makes an excellent end to the New Year meal. The full recipe is presented here and I hope you enjoy this classic French version of: Iced Nougat (Nougat Glacé).
Finely chop the candied fruit and candied peels then place in a bowl, pour over the amaretto and set aside to macerate for 60 minutes.
Soak the gelatine leaves in a bowl of water for 20 minutes then drain, squeeze out any excess liquid and place in a pan with the milk. Heat, stirring constantly, until the gelatine has dissolved then take off the heat.
Combine with the cream in a bowl, chill in the refrigerator for 8 minutes then whip until slightly stiff before mixing in the icing sugar. Whip for a further 10 seconds to combine then set aside in the refrigerator.
In a clean and dry bowl, whip the egg whites to a stiff foam. Now fold the candied fruit and the almonds (with the amaretto) into the whipped cream. Take the beaten egg whites and use a metal spatula to fold these into the cream mixture.
Pour the mixture into a freezer-proof tin and freeze over night, until set.
When you are ready to serve, take the nougat out of the tin and cut into slices. Arrange these in the centre of serving places and drizzle some red berry coulis, cold custard or chocolate sauce around them. Serve immediately.
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