CakeChristmas
CakeChristmas
Three individual low pucks of ivory icy nougat, visible pistachio and almond chips, small garnish on one edge and red line of coulis next to it; a cut puck reveals the dried fruits.
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Chic & Elegant / Iced ice creams & desserts

Frozen Nougat Discs with a Coulis Stripe

A recipe by CakeChristmas / Updated on 30 October 2026.

The frozen nougat takes eight shallow individual moulds; the pallets are removed separately and used with a line of red coulis.

8 silicone molds of 150 ml, about 7 x 4 cm / The frozen nougat takes eight individual shallow molds; the pallets are released separately and used with a line of red coulis.

8Indicative portions
45 minPreparation
12 minBaking
6 h 30Rest & Cooling
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The frozen nougat takes eight shallow individual moulds; the pallets are removed separately and used with a line of red coulis.

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Original quantity: 8 servings.

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Preparation

  1. Roast almonds and pistachios for 8 minutes at 150 °C. Melt 30 g of sugar in a frying pan until browned; add dried fruit and pour over baking paper. Cool and then crush.
  2. Whisk the whites with honey and 30 g of sugar up to 71 °C. Out of the bath, beat until cooled and firm.
  3. Reserve 20 g of caramelized dried fruits and 10 g of orange peels. Whip the cream to soft peaks, fold it into the cold meringue, then add the remaining fruit and peel.
  4. Distribute into the eight moulds without exceeding 140 ml per mould; keep a small surplus in a separate cut. Smooth, cover and freeze for 6 hours.
  5. Stir on eight plates. Divide the reserved fruit into a small group on one edge of each pallet. Draw a line of coulis alongside, keeping the discs uncovered. Leave at room temperature for 5 to 8 minutes before serving.

Preserve and Serve

7 days in the freezer at 18 °C, well protected; do not refreeze after melting.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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