Frozen nougat with caramel sauce
Nougat glac with caramel sauce is one of those recipes I bring out especially when a holiday comes around. I've made it several times, always with the same result: it disappears quickly and there's nothing left to keep. What I love is that the crunchy texture of the crantz pairs well with the creamy part, and since I caramelize the sugar, I prefer to serve it with caramel sauce rather than a fruit coulis, as the original recipe suggested. Quick Info Total time: about 9-10 hours (including freezing) Actual preparation time: 1 hour Cooking time: 10-15 minutes for crantz and syrup Servings: 12 Difficulty: medium, with some steps requiring attention Holiday recipe, suitable for special occasions Ingredients For crantz: - 200 g sugar - 200 g hazelnuts (or walnuts), chopped For whipped cream: - 1 liter liquid cream (unsweetened whipping cream) - 1-2 sachets of cream stabilizer (only if needed) For Italian meringue: - 3 egg whites - 250 g sugar - 150 ml water Remaining composition: - 200 g candied or dried fruits (apricots, cherries, papaya), chopped - Seeds from half a vanilla pod or 1 teaspoon Bourbon vanilla extract For serving: - Candied fruits for decoration - Caramel sauce (preferably from dulce de leche) Preparation method 1. Crantz 1. On your work surface, place a piece of aluminum foil (about 25 x 35 cm). Chop the hazelnuts with a knife. 2. Heat a heavy-bottomed pot over medium heat. Lower the heat, add 200 g sugar, and let it caramelize until it turns a brown color, like amber. Stir only as needed to prevent burning. 3. Add the chopped hazelnuts to the caramel and mix quickly to coat well. Leave on the heat for another minute. 4. Pour the crantz onto the aluminum foil and spread it as evenly as possible. Let it cool. 5. Once cooled, peel it off the foil and chop into pieces. I put the crantz in a thick bag and crush it further with a rolling pin to avoid large pieces of burnt sugar. 2. Candied fruits and whipped cream 1. Cut the candied fruits into small cubes, including cherries (you can leave them in halves if they are small). 2. Whip the cream until it becomes firm. If it doesn't stiffen well, add a stabilizer. Keep the whipped cream in the fridge until use. 3. Italian meringue 1. Whip the egg whites until foamy. 2. In a pot, combine 150 ml of water and 250 g of sugar, mix, and boil until you get a syrup that forms bubbles (about 120°C, if you have a thermometer). 3. Remove the pot from heat and pour the hot syrup in a thin stream over the egg whites, mixing continuously. The syrup should "cook" the egg whites, and the mixture will become glossy and fluffy. 4. Add the vanilla and mix for another 2 minutes. Chill for a few minutes. 4. Assembly 1. Gently mix the whipped cream with the candied fruits and cooled crantz. 2. Fold in the Italian meringue into the mixture with slow movements from bottom to top, so you don't lose the air. 3. Prepare a mold with removable walls: either use a small basket or place two long strips of plastic wrap in a cross on the bottom of the mold, with the edges hanging over the sides. 4. Pour the mixture into the mold, leveling it gently. Tap lightly on the counter to settle it evenly. 5. Cover with the overhanging plastic wrap and place in the freezer for at least 8 hours (usually I leave it overnight). 5. Serving Remove the nougat glac from the freezer 10-15 minutes before slicing. Cut into slices, add candied fruits on top, and drizzle with caramel sauce to taste. I make the sauce simply: I use dulce de leche thinned with a bit of cream or milk, gently heated. Why I make this recipe often It's a cold dessert option that doesn't require an ice cream machine, can be made in advance, and keeps well in the freezer. I find it useful for larger meals or when I want to have something prepared ahead of time. Tips and variations Tips - For the crantz, don't leave the sugar on the heat too long, or it will acquire a bitter taste. - If you don't have the time or patience to chop the crantz finely, you can break it just enough so that there aren't large pieces of sugar. - Use natural whipped cream, not vegetable-based, for better texture and taste. Substitutions - You can use nuts instead of hazelnuts. - The candied fruits can be adapted based on what you have (apricots, papaya, raisins, mango, etc.). - If you don't have a vanilla pod, a good vanilla extract will work too. Variations - You can also try adding grated chocolate into the mixture. - Instead of caramel sauce, it can be served with fruit coulis if you prefer something lighter. Serving ideas - Nougat glac looks nice cut into rectangles and plated, with caramel sauce and a few candied fruits beside it. - It pairs well with coffee or tea after a meal. Frequently asked questions Can nougat glac be made without Italian meringue? I do not recommend it, as the meringue gives the specific texture and helps with stability; without it, the result will be different. How long does it last in the freezer? I've kept it for two weeks, the texture remains good if kept well covered. Can vegetable cream be used? Technically yes, but the final result will not have the same taste or creaminess. Can I use almonds or cashews for crantz? Almonds work too, but cashews do not have the same crunchy effect after caramelization. Do I need to let the dessert sit at room temperature before slicing? Ideally, you should let it sit for 10-15 minutes at room temperature so you can slice it without it crumbling. Nutritional values Estimate for one serving (out of 12): - Approximately 450-500 kcal - 30 g fat - 40 g carbohydrates - 6 g protein Being a dessert rich in cream and sugar, it is quite filling. Values may vary depending on what fruits and nuts you use. Storage and reheating Nougat glac keeps well in the freezer for up to two weeks, covered with foil. It is not reheated; it is served directly, left for just a few minutes to soften for slicing. After thawing, I do not recommend refreezing it.
Preparation
CRANTZ1. Spread a piece of aluminum foil on the work surface, about 25 x 35 cm. 2. Chop the nuts with a knife. I didn't notice this, as the information wasn't organized in detail, and I added whole nuts :P 3. Heat a pan over medium heat. I used a thick-bottomed stainless steel pot. Make the flame low, add 200 g of sugar, and prepare a brown caramel. Be careful not to burn the sugar. 4. Once the syrup has taken on an amber color, add the chopped nuts and mix quickly so that they are evenly coated with syrup. Cook the nuts for about 1 minute. 5. Transfer the crantz to the piece of aluminum foil and spread it as evenly as possible. As I mentioned above, do not use whole nuts like in the photo below, but chopped ones. Let it cool and then peel it off the foil. 6. Chop the crantz with a solid knife. Compared to the picture below, I put it in a thick bag and crushed it with a rolling pin (or a glass bottle if you don't have a rolling pin) so that large pieces of burnt sugar wouldn't be felt; the nuts wouldn't mind being larger. Set it aside. CHOP the CANDIED FRUITS with a knife; even the cherries, although small, I cut in half. Whip the cream until it thickens. Put it in the fridge. ITALIAN MERINGUE 1. Whip the egg whites until frothy. 2. Put a pot with 150 ml of water and 250 g of sugar on the heat. Stir and heat the mixture until it boils and foams (around 120°C). 3. Remove the pot from the heat and incorporate the syrup into the egg whites using a mixer. The warm syrup will cook the egg whites and make them fluffy. 4. Add vanilla and continue mixing for another 2 minutes. Let the mixture cool in the fridge. Using a whisk or spatula, mix the whipped cream with the chopped fruits, crantz, and meringue, using gentle bottom-up movements. Transfer the mixture into a springform pan lined with a basket. Gently tap the pan on the work surface so that the ice cream settles evenly. Do not insist, as the basket might crack. Cover with plastic wrap. Transfer the pan to the freezer for at least 8 hours. Enjoy!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
