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Frozen nougat with apricots, pistachios and honey

Recipe by Chef Sylvain - Long live pastry!

Refined dessert based on frozen nougat with dried apricots, raisins, pistachios, honey and an Italian meringue, served with a fresh apricot coulis. Ideal for festive meals or an elegant dinner.

MediumFrenchServes 8

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Source Video
2h 40m
Prep
15m
Cook
21m
Cleanup
3h 16m
Total

Cost Breakdown

Total cost:$19.50
Per serving:$2.44

Critical Success Points

  • 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).

Safety Warnings

  • The honey syrup exceeds 110 °C; handle with care to avoid burns.
  • Always use a reliable kitchen thermometer for the 118 °C point.
  • Egg whites must be at room temperature to whip properly.

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