Nougat Glacé aux Cerises

A jewel of Provençal dessert tradition, nougat glacé is a frozen parfait studded with candied cherries, toasted nuts, and ribbons of honey nougat — elegant yet utterly indulgent. It graces the tables of grand brasseries and summer fêtes alike across southern France.

Serves: 8

Ingredients

• 4 large egg whites
• 200g (7 oz) caster sugar
• 80ml (⅓ cup) water
• 4 tbsp (60ml) honey (lavender or acacia)
• 500ml (2 cups) double cream, chilled
• 200g (7 oz) griotte cherries in syrup, drained (or morello cherries)
• 80g (3 oz) whole almonds, toasted
• 60g (2 oz) pistachios, roughly chopped
• 40g (1½ oz) candied orange peel, finely diced
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Line a 900g (2 lb) loaf tin with cling film, leaving overhang on all sides. Chill in the freezer.
2. Combine sugar and water in a small saucepan. Bring to a boil and cook without stirring to 121°C (250°F) — the firm-ball stage — about 8–10 minutes.
3. Meanwhile, whisk egg whites with a pinch of salt to soft peaks. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. Continue whisking until the meringue is stiff, glossy, and cooled to room temperature, about 8 minutes. Fold in honey.
4. Whip cream with vanilla to soft peaks. Gently fold the meringue into the cream in two additions.
5. Fold in cherries, almonds, pistachios, and candied orange peel, distributing evenly.
6. Pour into the prepared loaf tin, smooth the top, and fold over the cling film. Freeze for at least 6 hours, or overnight.
7. To serve, unmould onto a platter, remove cling film, and slice with a warm knife. Garnish with fresh cherries and a drizzle of cherry syrup.

Cook's Notes: The Italian meringue (cooked syrup poured into whites) creates a stable, mousse-like structure that stays creamy even when fully frozen — no churning required. Substitute dried cherries soaked in kirsch for a more intense flavour.