Count Your Bites

Easy no-churn homemade nougat glacé. A make-ahead frozen French dessert with creamy meringue, nuts, and crunch. Count Your Bites of this perfect treat.

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Prep Time 20

Freezing Time 6

Total Time 6 20

Servings: 8 pieces

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g pink pralines (or any hard, sugar-coated nuts)
300 ml heavy whipping cream very cold
100 g granulated sugar
4 egg whites
1 packet (about 1 tbsp) vanilla sugar
100 g mixed dried fruits & nuts (almonds, hazelnuts)

Equipment

Stand mixer or hand mixer
Two large mixing bowls
Rubber spatula or large metal spoon
Loaf pan or individual dessert molds/ramekins
Plastic wrap
Chopping board and knife

Method

Pour cold heavy cream into a large, chilled bowl and whip until stiff peaks form, then refrigerate.
In a separate clean bowl, whip egg whites until foamy. Gradually add granulated and vanilla sugar until glossy and stiff peaks form.
Gently fold one-third of the whipped cream into the meringue to lighten it, then fold in the remaining cream until combined.
Roughly chop the pink pralines and dried fruits, then gently fold them into the creamy mixture.
Line a loaf pan or molds with plastic wrap, pour the nougat mixture in, smooth the top, and cover with more plastic wrap. Freeze for at least 6 hours or overnight.
To serve, allow to sit for 5-10 minutes at room temperature, then unmold, slice with a hot knife, and serve with toppings like fresh berries or chocolate sauce.

Nutrition

Calories: 230kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 30mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure to chill your mixing bowl and beaters for whipping cream. Be gentle when folding to maintain the airy texture. For the best experience, avoid refreezing once thawed. Store tightly wrapped in the freezer to maintain freshness. Don't hesitate to experiment with different mix-ins or toppings! Enjoy the process and have fun with flavors!