Dried Cherry Nougat Glace Recipes

NOUGAT GLACE

Nougat Glace image

I first tasted this light and creamy dessert while on a skiing holiday in the French resort of Chamonix. Thanks to Caroline for sharing the recipe with me.

Provided by Sackville

Categories Dessert

Time P1DT30m

Yield 8-12 serving(s)

Number Of Ingredients 4

Ingredients

150 g shelled hazelnuts
425 g caster sugar
6 egg whites
450 ml double cream

Steps:

Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
It's also a good idea at this point to make sure there is room in the freezer for your dish.
Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
Skin and roughly chop.
Heat one third of the sugar in a heavy pan, until it starts to carmelise.
Stir in the warm hazelnuts and pour onto an oiled tray.
Leave to cool and set.
When cool, crush into small pieces using a rolling pin.
Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
To serve, remove from the freezer and from the dish.
Slice and serve on top of a pool of strawberry or raspberry sauce.

CHERRY NOUGAT BITES

Cherry Nougat Bites image

Make and share this Cherry Nougat Bites recipe from Food.com.

Provided by Kim Ong

Categories Candy

Time 30m

Yield 26 pieces

Number Of Ingredients 6

Ingredients

1/4 cup condensed milk
1 teaspoon vanilla essence
1 tablespoon brown sugar
3/4 cup powdered milk
2/3 cup glace cherries, chopped
icing sugar

Steps:

Combine condensed milk, vanilla essence and sugar in a mixing bowl.
Stir in powdered milk and cherries with a wooden spoon until combined.
Turn mixture onto surface lightly dusted with icing sugar.
Knead until smooth.
Divide mixture in half.
Roll each half between your palms into a rope 2.
5cm thick.
Dust with extra icing sugar.
Refrigerate until firm.
When firm cut into 2.
5cm pieces.
Store in an air-tight container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 30.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.6, Sodium 17.6, Carbohydrate 3.6, Sugar 3.5, Protein 1.2

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