Frozen nougat with apricots, pistachios and honey

Ingredients

• 180 g Dried apricots (cut into dice)
• 50 g Raisins
• 90 g Unsalted pistachios (coarsely chopped)
• 150 g Honey
• 4 Egg whites (at room temperature)
• 80 g Granulated sugar
• 1 sprig Fresh rosemary (or 1 tsp dried rosemary)
• 50 g Liquid glucose
• 500 ml Whole liquid cream 30% fat (minimum 30% fat)
• 8 Fresh apricots (washed, pits removed)
• 10 g Powdered sugar (for decoration)

Instructions

1. Prepare the dried fruits

   Cut the dried apricots into dice, measure the dried raisins and chopped pistachios. Set aside in a bowl.

   Time: PT10M

2. Infuse the cream with rosemary

   Pour the liquid cream into a saucepan, add the rosemary sprig and bring to a simmer (≈95 °C).

   Time: PT5M

   Temperature: 95°C

3. Let steep

   Remove the saucepan from heat, cover and let steep for 15 minutes.

   Time: PT15M

4. Strain and chill the cream

   Pass the cream through a fine sieve into a clean bowl, remove the rosemary and place the bowl in the refrigerator until well chilled (≈30 minutes).

   Time: PT30M

5. Whip the cream into whipped cream

   When the cream is well chilled, whisk it on medium then high speed until stiff peaks form.

   Time: PT5M

6. Prepare the honey‑glucose syrup

   In the small saucepan, combine honey and glucose. Bring to a boil then continue cooking until 118 °C, monitoring with the thermometer.

   Time: PT10M

   Temperature: 118°C

7. Whip the egg whites

   Place the 4 egg whites in the mixer bowl, start whisking on medium speed until they become frothy.

   Time: PT5M

8. Incorporate the hot syrup into the whites (Italian meringue)

   When the whites are three‑quarters stiff, pour the hot honey syrup in a thin stream while continuing to whisk. Continue until the meringue is cool and forms very stiff peaks.

   Time: PT5M

9. Mix the dried fruits with a portion of whipped cream

   In a large bowl, fold the dried apricots, raisins and pistachios with about one‑third of the whipped cream using a spatula, lifting the mixture to retain air.

   Time: PT5M

10. Assemble the frozen nougats

    On a baking sheet lined with parchment paper, place the 8 cm circles. Fill each circle with a layer of the fruit‑whipped‑cream mixture, add the remaining whipped cream, then top with Italian meringue. Smooth the surface with a spatula.

    Time: PT10M

11. Freeze the nougats

    Place the sheet in the freezer and let the nougats set completely (about 1 hour).

    Time: PT1H

12. Prepare the apricot coulis

    Blend the peeled fresh apricots with granulated sugar until smooth. Pass the purée through a fine sieve using a spatula to remove any pieces.

    Time: PT10M

13. Plating

    Unmold each frozen nougat onto a plate (preferably slate). Drizzle with apricot coulis, arrange fresh apricot slices and a few crushed pistachios, then lightly dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried apricots: dehydrated apricots
• Instead of Raisins: sultanas
• Instead of Unsalted pistachios: cashews
• Instead of Honey: agave syrup
• Instead of Egg whites: pasteurized egg whites
• Instead of Granulated sugar: cane sugar
• Instead of Fresh rosemary: thyme
• Instead of Liquid glucose: glucose syrup, corn syrup
• Instead of Whole liquid cream 30% fat: heavy cream
• Instead of Fresh apricots: nectarines
• Instead of Powdered sugar: icing sugar

Equipment Needed

• Medium saucepan
• Small saucepan
• Digital kitchen thermometer
• Mixer bowl (stand mixer or hand‑held mixer)
• Whisk or electric mixer
• Silicone spatula
• Fine sieve or strainer
• Blender or immersion blender
• Pastry bag without tip (or freezer bag)
• 8 cm diameter plating rings
• Baking sheet
• Parchment paper
• Freezer

Critical Steps — Do Not Skip

• Do not let the cream boil during infusion (step 2).
• Precisely reach 118 °C with the honey‑glucose syrup (step 6).
• Pour the hot syrup in a continuous stream onto the whites at 3/4 stiffness (step 8).
• Smooth the meringue before it begins to set (step 10).

Chef Tips from the Video

• For a subtler rosemary flavor, remove the sprig as soon as the cream begins to simmer.
• Add a pinch of fine salt to the Italian meringue to further stabilize the whites.
• Use lightly oiled parchment paper under the rings to ease unmolding.

Troubleshooting

Storage

Refrigerator: Store the frozen nougats in an airtight container in the freezer; they keep up to 1 week.

Freezer: The apricot coulis keeps for 2 months in the freezer.

Room temperature: Do not leave the dessert at room temperature for more than 30 minutes, otherwise the meringue softens.

Make-Ahead Tips

• Whipped cream can be made the day before and kept chilled, covered with plastic wrap.
• Italian meringue keeps for 24 h in the refrigerator in an airtight container.
• The apricot coulis can be prepared 2 days ahead and stored in the freezer.