Best 2 Nougat Glace Recipes

DRIED CHERRY NOUGAT GLACE

Steps:

• To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden.
• To caramelized sugar add the hazelnuts. Stir to coat.
• Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately 1/4- inch pieces.
• To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
• Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool.
• Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes. Then drain over a bowl Whip 2 cups heavy cream.
• Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice.

NOUGAT GLACE

Steps:

• Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
• It's also a good idea at this point to make sure there is room in the freezer for your dish.
• Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
• Skin and roughly chop.
• Heat one third of the sugar in a heavy pan, until it starts to carmelise.
• Stir in the warm hazelnuts and pour onto an oiled tray.
• Leave to cool and set.
• When cool, crush into small pieces using a rolling pin.
• Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
• In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
• Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
• To serve, remove from the freezer and from the dish.
• Slice and serve on top of a pool of strawberry or raspberry sauce.