Raspberry Nouga Ice Log

Ingredients

• 300 g Fresh raspberries (stemmed)
• 150 g Granulated sugar (for the syrup)
• 200 ml Water (for the syrup)
• 100 g Golden raisins (to macerate)
• 30 ml White rum (for maceration (optional))
• 50 g Whole almonds (coarsely chopped)
• 50 g Shelled pistachios (coarsely chopped)
• 30 g Additional sugar (to caramelize the dried fruits)
• 4 unités Egg whites (at room temperature)
• 80 g Liquid honey (to heat until boiling)
• 300 ml Whole liquid cream (30% fat) (well chilled)
• 1 feuille Parchment paper (to spread the caramelized dried fruits)
• 1 rouleau Plastic wrap (to wrap the log)

Instructions

1. Prepare the sugar syrup

   Place the water and sugar in a saucepan, bring to a boil and let boil for 2 minutes while stirring.

   Time: PT2M

   Temperature: ébullition

2. Blend the raspberries and strain

   Blend the fresh raspberries until a smooth purée forms, then pass it through a sieve to remove any seeds.

   Time: PT5M

3. Cool the raspberry juice

   Pour the strained juice into a container and place it in the refrigerator until well chilled.

   Time: PT10M

4. Macerate the raisins with rum

   Combine the raisins with the rum (or orange juice) in a small bowl, cover and let macerate for at least 1 hour.

   Time: PT1H

5. Chop almonds and pistachios

   Cut the almonds and pistachios into coarse pieces, not too fine to retain crunch.

   Time: PT5M

6. Dry‑toast the dried fruits

   In a dry skillet, heat the almonds and pistachios over medium heat until lightly golden, about 3 minutes.

   Time: PT5M

7. Caramelize the dried fruits

   Add the additional sugar to the pan, let melt and caramelize until an amber color is reached, then remove from heat.

   Time: PT5M

8. Spread and cool the caramel

   Pour the caramelized mixture onto a sheet of parchment paper placed on a tray, spread in a thin layer and let cool completely.

   Time: PT5M

9. Whip the egg whites

   In a perfectly clean bowl, whisk the egg whites until they become frothy, then continue until stiff peaks form.

   Time: PT5M

10. Heat the honey to a boil

    In a small saucepan, bring the honey to a boil for 2 minutes, then remove from heat.

    Time: PT2M

    Temperature: ébullition

11. Incorporate the hot honey into the whites (Italian meringue)

    Drizzle the boiling honey in a thin stream over the whipped whites while continuing to whisk until the mixture is glossy and warm.

    Time: PT2M

12. Whip the whole liquid cream

    In another bowl, whip the well‑chilled cream until it thickens and forms soft peaks.

    Time: PT5M

13. Fold the meringue into the cream

    Gently add the meringue to the cream mixture using a spatula, lifting the mass to retain airy volume.

    Time: PT5M

14. Add the caramelized dried fruits and macerated raisins

    Fold in the caramelized dried fruits, the macerated raisins (and orange juice if you substituted the rum) into the mixture.

    Time: PT2M

15. Assemble the log in the mold

    Pour the mixture into the log mold, insert the center (insert) in the middle, then smooth the surface with a spatula to obtain a flat bottom.

    Time: PT5M

16. Freeze the log

    Cover the mold with plastic wrap and place it in the freezer for at least 4 hours (ideally overnight).

    Time: PT4H

17. Unmold before serving

    Remove the log from the freezer 15 minutes before serving, remove the wrap and unmold carefully onto a serving plate.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Golden raisins: black raisins
• Instead of White rum: orange juice
• Instead of Whole almonds: walnuts
• Instead of Shelled pistachios: cashews
• Instead of Egg whites: pasteurized egg whites
• Instead of Liquid honey: agave syrup
• Instead of Whole liquid cream (30% fat): heavy cream

Equipment Needed

• Saucepan
• Small saucepan or kettle
• Blender or immersion blender
• Fine sieve or strainer
• Mixing bowl
• Electric whisk or hand whisk
• Dry skillet
• Silicone spatula
• Baking sheet
• Log mold (or flat pan)
• Plastic wrap
• Freezer
• Kitchen thermometer (optional)
• Ice cream maker or ice turbine (optional) (optional)

Critical Steps — Do Not Skip

• Prepare the sugar syrup
• Blend the raspberries and strain
• Dry‑toast the dried fruits
• Caramelize the dried fruits
• Whip the egg whites
• Heat the honey to a boil
• Incorporate the hot honey into the whites
• Whip the whole liquid cream
• Assemble the log in the mold
• Freeze the log

Chef Tips from the Video

• Use a very cold stainless‑steel bowl to whip the egg whites
• For a more intense flavor, add a few orange zest pieces to the nougat mixture
• A silicone log mold makes unmolding easier
• If you don’t have an ice cream maker, place the mixture in a pan, scrape the edges every 30 minutes for 3 hours to achieve a granita texture before the final freeze

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container in the freezer for up to 3 days.

Freezer: Can be kept in the freezer for up to 1 month, well wrapped in plastic wrap.

Room temperature: Do not leave at room temperature, the ice will melt quickly.

Make-Ahead Tips

• Prepare the raspberry sorbet and the nougat mixture separately 1 to 2 days ahead and keep them frozen
• The caramelized dried fruits can be made ahead and stored in an airtight jar at room temperature