CakeChristmas
CakeChristmas
Whole glazed nougat in low ivory dome, caramelized almond and pistachio chips and small orange diced on top, one slice shows the inclusions; red coulis next to the plate or served separately.
Suggestion for presentation

Retro & Traditional / Iced ice creams & desserts

Family-Size Frozen Nougat Dome

A recipe by CakeChristmas / Updated on 30 October 2026.

The honey froth molds into a low dome to share. Caramelized dried fruit and candied orange remain visible in the cup; the coulis is served next to the plate or separately.

18 cm half-sphere mold, capacity of about 1.5 liter; 8 parts / The honey ice foam molds into a low dome to share. Caramelized dried fruit and candied orange remain visible in the cup; the coulis is served next to the plate or separately.

8Indicative portions
35 minPreparation
15 minBaking
7 hRest & Cooling
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The honey froth molds into a low dome to share. Caramelized dried fruit and candied orange remain visible in the cup; the coulis is served next to the plate or separately.

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Original quantity: 8 servings.

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Preparation

  1. Roast almonds and pistachios for 8 minutes at 150 °C. Make a blond caramel with 30 g of sugar, add the dried fruits and then pour on paper. Cool and crush; set aside 15 g for top.
  2. Heat whites, honey and the remaining 30 g of sugar on a mild bain-marie by whisking up to 71 °C controlled with a thermometer. Remove and beat until completely cooled and firm consistency.
  3. Reserve 10 g of candied orange. Add the cold cream to the soft Chantilly, add the cold meringue and add the dried fruits and the unreserved orange.
  4. Pour into the mould, without going over its edge. If the mixture is very aerated, freeze any small excess in a cup. Cover and freeze for at least 6 hours.
  5. Unmould the dome, sprinkle with dried fruit and orange. Wait about 8 minutes and then serve eight servings with the coulis next to it on the plate or served separately.

Preserve and Serve

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

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

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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