arrow arrow2 audio-visual catering close delegate-day-rate download-icon form-icon instagram-iconlinkedin-iconlogo-mobile pattern phone-icon pinterestquotes twitter-icontwitter youtube-icon

Nougat Glace

Nougat Glace (Iced nougat)



60g Hazelnuts

60g blanched whole almonds

250g mixed candied peel

60g dried apricots

100g glace cherries

100g caster sugar

1 tbs water

500ml double cream

4 egg whites

1 vanilla pod


Toast nuts for 3-4 mins until nicely browned.

Chop apricots and cherries.

Split vanilla pod, scrape seeds and whisk into cream to form soft peaks.

Set aside.


Using an electric mixer whisk whites on the slowest setting whilst boiling the sugar and water in a heavy based saucepan.

Using a temperature probe or sugar thermometer, bring sugar syrup to 121 c

(This is above boiling point so proceed with caution!)


Turn mixer to medium and slowly trickle sugar mixture onto egg whites until bottom of mixing bowl goes cold.

Once cool, fold in whipped cream followed by fruit and nuts.

Line a terrine mould or empty ice cream tub with a double layer of cling film and pour in mixture.

Freeze for at least 6 hours preferably overnight.


Once frozen serve as you would ice cream or a frozen parfait.

Glorious with raspberry coulis!

Church House Newsletter

Stay in touch with us. Subscribe to get the latest news in your inbox.