Frozen Nougatine Recipe

Frozen Nougatine RecipeI am sharing this recipe after requests from a few people who have eaten it recently. We served it at our Speed Dating event & last week I made it for a supperclub. It went down a storm both times & lots of diners asked for the recipe.

This is basically a lot like an ice cream but you don’t need to churn it or faff around at all. If you can melt some sugar & whip egg whites then you can make this. The first time we served it with a warm caramel sauce & some salty popcorn & it was heavenly. One of our guests said it was “better than Haagen Dazz”. I was pretty happy with that.

It comes from White Heat by Marco Pierre White which is one of my all-time fave cookbooks. For the home cook who wants to learn to refine their food it is full of wonderful recipes & tips. It was ahead of its time in terms of photography too – check this outFrozen Nougatine Recipe

You can use any nuts we have tried it with pecans & pistachios as well as the original hazelnuts. All worked wonderfully. I think you could also add flavours to the cream such as vanilla, peppermint or maybe even some booze. Just bear in mind that the cold dulls some flavour so add a little more than you think is necessary.

Frozen Nougatine Recipe

Frozen Nougatine Recipe

Ingredients (serves 10-12):

115g nuts (the original recipe specifies hazelnuts but use whatever you like)

375g sugar

6 egg whites

375ml double cream


  1. Make a praline. Roast the nuts for about 8 minutes at 180 degrees & leave to cool.Β (If using hazelnuts remove that dark coloured skin as it can be bitter)
  2. Melt 115g sugar in a heavy bottomed pan over a medium to high heat. As the sugar melts & turns a caramel colour add the roasted nuts & transfer to a lined baking sheet to cool.
  3. Once cooled use a food processor, pestle & mortar or your brute strength to crush the praline into a rough powder – chunks of nut are fine but try not to leave any large pieces of caramel or a trip to the dentist will ensue.
  4. Prep is key for the next stage as it all happens pretty quickly. You will need a Β freezer-proof container to freeze the nougatine in. Line this with a large piece of cling film which hangs over the edges so that you can cover the mixture. Separate the eggs & measure out the sugar (260g) & cream.
  5. Make a meringue by whipping the egg whites until frothy & then add the sugar about 50g at a time whipping the mixture until smooth before adding more. Once all the sugar is incorporated whip until the meringue is smooth & shiny. (a good test is to rub a little between finger & thumb to check it is not grainy.
  6. Partly whip the double cream so it is frothy but still runny (if you overwhip the cream it is difficult to properly combine it with the meringue)
  7. Fold the cream into the meringue in thirds. As you add the last part also add the praline & carefully fold everything together leaving as much air in the mixture as you can.
  8. Transfer to the lined container & freeze – it takes at least 5 hours.

Before serving remove the nougatine from the freezer for 5-10 minutes (depending on the temperature of your kitchen) to soften.

by Sally

4 responses to “Frozen Nougatine Recipe

  1. This sounds wonderful, but I’m not going to lie the highlight of this post has to be that photo of Marco Pierre White. I’ve not laughed this much in ages πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚ Thank you xxx

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