Ingredients
Check off ingredients as you go
For a 30-35 cm (12-14 inch) loaf pan
- 3 large egg whites (or whole eggs)
- 80 g (¼ cup) honey
- 400 ml (1⅔ cups) heavy cream (30% fat)
- 80 g (⅓ cup + 1 Tbsp) sugar (light brown)
- 200 g (7 oz) unsalted nuts (75 g / 2.5 oz pistachios or pecans, 125 g / 4.5 oz almonds or hazelnuts)
- 1 capful orange blossom water or Cointreau (optional but very good)
Preheat the oven to 180°C (350°F). Toast the almonds and pistachios for 10 minutes, spread out on a baking sheet lined with parchment paper. Set aside.
In a skillet, make a light caramel with the 80 g of sugar and 20 ml of water. Once the caramel is golden, take the pan off the heat, add the nuts and stir to coat them. Tip the nuts onto the baking sheet and let cool. Chop with a knife or pulse briefly in a food processor (this gives a much more pleasant texture when you eat it).
Whip the cream to make whipped cream (if you are using the yolks, fold them gently into the whipped cream once it holds its shape).
Beat the egg whites until stiff. Warm the honey with 2 Tbsp of water, then pour it in a thin stream into the egg whites while beating. Gently fold the whipped cream and the nuts into the whites. Lift the mixture from underneath to combine it evenly without deflating it.
Pour the mixture into a loaf pan lined with plastic wrap, or into individual silicone molds. Place in the freezer for at least 6 hours, ideally overnight.
Take the pan out of the freezer (just before serving, as nougat glacé melts fast), turn it out onto a plate and serve with fresh fruit, such as citrus segments, zest, or a berry coulis.
Find more Passover recipes here.
Variations
- You can leave out the yolks and use them for another recipe.
- Instead of coating the nuts in caramel, sprinkle them with sugar when you toast them in the oven.
- Swap the nuts for candied fruit: cranberries, candied citrus peel, raisins, and flavor with Cointreau, which you add to the whipped cream.
- With these quantities you can make two 1-liter (1-quart) containers.