Storified by Arya McLean· Tue, Apr 02 2013 18:12:13
A gorgeous-looking dessert that consists of diverse textures and layered sweetness, this gourmet cooking recipe by Michelin Chef Serge Philippin is sure to be a hit in your fancy dinner or formal lunch. It is a bit more complicated to prepare than the average nougat dessert, but the finished result is well worth all the work. You can prepare the ingredients days before you actually serve it so you don’t have to sweat it. Store it in the fridge for as long as ten or fifteen days and it will be as good as new when ready to serve.
The frozen nougat is made with Italian meringue and heavy cream mixed with caramelized nuts and candied fruits, and served with delicious raspberry syrup. It is a rich and indulgent dessert dish that combines various ingredients to flood the taste buds with different frequencies of sweetness and textures—chewy, crunchy, nutty, creamy, and tangy with a hint of sourness from the raspberry juice and the candied fruits. Chef Philippin serves this with mint leaves and some fresh raspberries to contrast with the frozen crunchiness of the nougat.
To make this recipe, you have to prepare all the ingredients first. There are four things you must do before you mix them all together: make the caramelized nuts, prepare the candied fruits, whip up the Italian meringue, and do the raspberry syrup. They must be chilled first before they are combined to make the frozen nougat. The syrup, however, can be served either warm or chilled depending on your preference. A nice and warm raspberry syrup will give a pleasant contrast to the cold dessert.
Chef Philippin uses a rectangular plastic mold to shape the nougat but you can also use a circular mold if you wish. You can even make one big piece and slice it up later to serve individually to guests.