Nougat Glace

"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."
photo by a user photo by a user
Ready In:
24hrs 30mins




  • 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.

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  1. I looked up this recipe after returning from France having had several varieties of Nougat Glace in various restaurants. This recipe is great. It is easy, you can make it in advance and it is impressive to serve. My friends thought I had bought it from the posh ready meal shop. It is definately going to be one of those recipes I make time and again.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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