I love ice cream as much as the next person, but I will not go to great lengths to produce my own at home. Some recipes are very tempting, but when I assess the efforts involved, not to mention the required specialized equipment, I quickly decide to keep it simple and make a run to the ice cream parlor instead. This is why Michael Laiskonis’ nougat glacé recipe intrigued me. Seemingly foolproof, equipment purchases were not necessary, and the ingredient list? Dreamy. I could not resist the temptation to make this frozen nougat, and I can now tell you that my instincts were right. This is truly a wonderful recipe. You begin by making an Italian honey meringue, to which you add your flavorings, followed by heavy whipped cream. Laiskonis’s recipe uses caramelized walnuts and lemon confit, but really the same technique can be used with a variety of flavors (caramel & fleur de sel, chocolate, pistachios, basil, coconut, cherries, … the possibilities are endless). I opted for pecan praline instead of the walnuts and have added the recipe to the site.
This dessert is gluten free making it perfect for those with food sensitivities, as well as an ideal choice for a Passover dessert. Your guests will thank you for serving something light and refreshing instead of a matzoh based concoction.
Nougat Glacé (Adapted from Michael Laiskonis’ Workbook recipe collection)
70 grams fresh egg whites
140 grams honey
175 grams pecan praline, crushed
500 grams heavy cream, whipped
Prepare an Italian meringue by bringing the honey to a boil and pouring it into the whipping egg whites on a stand mixer.
Continue whipping the meringue for another 5 minutes until it has cooled, and glossy peaks are formed.
Fold in the crushed nuts.
Fold in the whipped cream and transfer to desired molds. Freeze.