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The dessert, French classic

Honey nougat glacé with red berry coulis

Honey nougat glacé is a frozen Provençal dessert made of meringue, whipped cream, nougatine and candied fruit, sliced and served with a red berry coulis, for 6 people. It takes 45 minutes of active work and is made entirely the day before, with easy difficulty and a cost of €2.50 per person. The key to success is a well whipped honey meringue and at least 6 hours in the freezer.

A honey nougat glacé is that soft Provençal sweetness you eat cold, with a red berry coulis that makes it all come alive.

Honey nougat glacé with red berry coulis
For
6 people
Work
45 min
Total time
8 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.50
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Honey nougat glacé is the dessert that slices clean and melts slowly on the tongue, somewhere between the crunch of nougatine and the softness of the honey meringue folded with cream. Acacia honey brings a floral sweetness, candied fruit speckles every slice with color, and the red berry coulis adds just the right touch of tartness.

It makes a great dessert for a family dinner or a get together with friends in summer, when you want something cold and refreshing straight from the freezer, with nothing to fuss over at the last minute. It also works well in winter after a slow cooked main course, ending the meal on a light, fragrant note despite the season.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 45 min
  2. The same day 1 step, 10 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make the nougatine, whip the honey meringue, fold in the chantilly cream and candied fruit, then pour everything into the pan and freeze overnight. In the morning, just make the berry coulis and keep it chilled. Right before serving, unmold the nougat, slice it with a warm knife and top with coulis in front of your guests.

The ingredients

6 people

Dairy

  • Egg whites 4
  • Heavy cream 40 cl

Pantry

  • Acacia honey 120 g
  • Crushed almonds 80 g
  • Granulated sugaroften in the pantry 140 g
  • Candied fruit 100 g
  • Saltoften in the pantry 1 pinch

Frozen foods

  • Frozen mixed berries 300 g

Allergens Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Make a light caramel with 80 g sugar, toss in the almonds, spread on parchment paper and let cool, then roughly crush the nougatine. 15 min

    Lightly oil the parchment paper, the nougatine will lift off easily.

  2. Whip the egg whites with a pinch of salt, pour the honey over them once it has heated to a simmer, and whisk until the meringue is lukewarm. 15 min

    Pour the honey in a thin stream along the edge of the bowl so it doesn't splatter.

  3. Whip the cream into a stiff chantilly, gently fold it into the meringue along with the crushed nougatine and the candied fruit cut into small dice. 10 min

    Fold with wide strokes from bottom to top, the cream keeps its air.

  4. Pour the mixture into a loaf pan lined with plastic wrap and freeze for at least 6 hours. 5 min

    Tap the pan on the counter, air bubbles rise to the surface.

The same dayDuring the day, whenever you get a moment.

  1. Heat the berries with 60 g sugar for 5 minutes, blend, strain through a sieve and chill the coulis. 10 min

    Add a splash of lemon juice, it brightens all the flavors.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the nougat onto a platter, slice with a warm knife and top with the coulis.

    Take it out of the freezer 5 minutes beforehand, the slices will be softer and creamier.

Our tips to get it right

  • Use egg whites at room temperature, they whip up faster and give a more stable meringue.
  • Cut the candied fruit into small, even dice so every slice gets roughly the same amount.
  • Line the pan with plastic wrap that hangs well over the edges, unmolding becomes much easier.

The variations

  • Swap the acacia honey for lavender or chestnut honey for a stronger, more distinctly Provençal flavor.
  • For a nut free version, leave the almonds out of the nougatine and replace them with crushed chocolate chips.
  • For kids, swap the candied fruit for white chocolate chips and serve with a simple strawberry coulis instead of mixed berries.

What to serve it with

  • A light coffee or tea to finish
  • A few almond tuile cookies on the side
  • A glass of sweet dessert wine

Storage

The nougat glacé keeps up to a week in the freezer, well wrapped in plastic wrap. The coulis keeps for 2 days in the fridge in a sealed container. Take the nougat out 5 minutes before serving so the slices are creamier.

Questions about this recipe

Can I use light cream instead of heavy cream?

No, heavy cream is necessary for it to whip into a stiff chantilly. Light cream stays liquid and the nougat won't hold its shape once unmolded.

How do I cut clean slices without breaking up the nougatine?

Dip the knife blade in hot water and wipe it dry before each slice. This simple step keeps the nougatine pieces from tearing the frozen texture.

Can I make this in a round mold instead of a loaf pan?

Yes, a charlotte mold or any round pan lined with plastic wrap works just as well. Unmolding and the slices will simply have a different shape.

Is candied fruit essential to this recipe?

It gives the classic look and flavor of Provençal nougat glacé, but you can use less if you prefer a less sweet dessert. The nougatine and honey meringue remain the essential parts.

Can a honey nougat glacé be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a honey nougat glacé?

Allow 8 h in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a honey nougat glacé?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a honey nougat glacé cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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