Pistachio, Cashew and Cherry Nougat Glace with Warm Chocolate Sauce

I dreamt I was in a room full of people. I stood up and said “Hi, my name is Aran and I am a nut addict”. I looked over and there was my dad, my brothers, my friend Amaia… All nut addicts. And then I woke up.

I grew up in a household where there was always a basket of raw, unshelled nuts on the kitchen table. Walnuts all year round, hazelnuts mostly in the winter, pistachios… you name it. The nutcracker was always accesible next to the everyday flatware and kitchen knives.


During Christmas time, we always had a cupboard full of turron in our house. There were different varieties, some soft, some chocolate with rice puffs, some made exclusively out of yolks and sugar, but my favorite was always the teeth-breaking “turron duro” which is similar to nougat. Egg whites, honey and cooked sugar made into a stiff marshmallow with whole almonds, hazelnuts, pistachios and many other combinations.

I was craving turron but it didn’t seem very season appropriate so I remembered the frozen nougat parfait or nougat glace recipe we used to make at my previous job. I adapted it to my own taste but the technique is the same. It is basically, nuts that are cooked in a caramel and added to a meringue and whipped cream mousse. Very, very fresh, light and it has a perfect mouthfeel. Much “fluffier” than ice cream. I molded it into ring molds and also a terrine since I had extra that didn’t fit into the rings. For the terrine, I used a small rectangular cake pan but you can use a round cake pan, pyramids, half spheres, anything.

To serve along side with it, I made chocolate sauce and pourred it over the nougat glace while still warm. It instantly dissolves the parfait. Just how I like it.

Pistachio, Cashew and Cherry Nougat Glace

100 grams sugar
30 grams raw pistachios
25 grams raw cashews
25 grams dried cherries, soaked in kirsch, drained and chopped
75 grams egg whites
75 grams honey (I used Acacia)
250 grams heavy cream, soft peaks

In a medium saucepan, sprinkle some of the sugar and turn the heat to medium high. When that sugar starts to melt and slightly caramelize, add some more and let that melt too. Proceed like this until all the sugar has been added and it starts to caramelize. You can stir with a wooden spatula to achieve an even caramelization. When the caramel is amber, add the room temperature nuts and stir until they are roasted. Stir constantly for about 2 minutes.

Spread the nougat over a silpat and let it cool completely. Be careful because this is very hot!

Once it has cooled, chop into small pieces. You can even chop it in the food processor but be careful not to completely pulverize it. Reserve.

Whip the cream to soft peaks and reserve in the refrigerator until ready to assemble the mousse.

In the bowl of an electric mixer, whip the egg whites. In the meantime, place the honey in a small saucepan and bring it to a full boil. When the egg whites are whipped, turn the speed of the mixer to low and slowly add the boiled honey on the side of the bowl in a steady stream. When all the honey is in, turn the mixer back to full speed and whip the egg whites until fully whipped and the bowl cools down.

Add the meringue to the whipped cream. Fold gently. Add the chopped nougat and the drained and chopped dried cherries. Place the mousse in a pastry bag and pipe into your molds.

Chocolate Sauce

50 grams heavy cream
50 grams whole milk
15 grams sugar
2 tsp corn syrup
115 grams bittersweet chocolate, chopped

In a small saucapan, bring the first four ingredients to a boil. Place the chopped chocolate in a bowl and when the milk comes to a boil, pour over the chocolate and stir until completely melted.

Serve or store in the refrigerator.

On a different note, I just wanted to tell you about a little interview I had for the Basque Public Radio yesterday. The interview is in Basque therefore not many of you will understand it, but for my Basque readers (and I believe I have a few), you might want to just visit the EITB web and listen to Euskadi Irratia at 11:15am Continental European time (5:15am EST) today.

Eskerrik asko Arka!


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47 Responses to “Pistachio, Cashew and Cherry Nougat Glace with Warm Chocolate Sauce”

  1. Helen says:

    Nougat glace is always a best seller even to the untrained palate, just the mention of nuts, honey and meringue would make anybody swoon… I agree that acacia honey really makes a different otherwise that touch does get lost. The chocolate sauce is a nice change from the raspberry sauce I see paired it with (not that I have anything against raspberries!) I’ll listen to the interview just because I like to hear different languages!

  2. Vera says:

    Aran, there are no doubts about the deliciousness of the nougat! Your photos are so artful! It’s amazing.

  3. Peabody says:

    Sounds like a little piece of heaven.

  4. Christy says:

    Turron—that would be the same as the Italian Torrone, wouldn’t it? I’m not as well acquainted as you are with the nougat, but we do have a torrone ice cream we sell at the restaurant and it’s heavenly! I always sneak a bite when no one’s looking…

    Your photos of them are amazing too! Especially love the shot of the chocolate sauce…I wonder if the acacia honey imparts a deeper or a subtler flavour to the nougat glace?

  5. Esti says:

    Nueces y avellanas!! Yo también soy adicta y en la mesa de mi cocina siempre hay un bol con nueces, ja, ja…

  6. Aran says:

    Christy- yes, turron is the italian torrone. and torrone ice cream sounds delicious! Acacia honey is very delicate, hard to compare because there are so many varieties of honey but it almost has a subtle aroma of vanilla. I use it a lot.

  7. Y says:

    I’m a nutter for nuts too… but I wonder if I should stop checking out your blog because I’m running out of space in my bookmarks folder, from all the recipes of yours that I’ve marked down to make in the future! ;P

  8. nadia says:

    Stunning. Beautiful, Gorgeous Aran you have out did yourself!

  9. What a lovely idea. You know, there are no nutcrackers here. They just use one nut to crack the other. Or a rock. Seriously.

  10. Marianna says:

    oh my goodness, this is gorgeous! You don’t see cashews being used that much in desserts… so the combination of ingredients you used here is really interesting! Beautiful work Aran- AS USUAL!! :-)

  11. Unlike you, nuts were never around our house – don’t ask my why!
    I came to know many of them a while ago and it was love at first bite. Almonds are my favorites, even though I like them all.

    This dessert is so beautiful and it looks decadently delicious, Aran!

  12. corine says:

    You’re an artist!

  13. Bridget says:

    Your pictures are BEAUTIFUL!!! I love seeing your masterpieces!

  14. linda says:

    I think you need to write a cookbook on desserts, and also do your own photography :) The pictures are so very pretty!
    Another delicious dessert!

  15. Wow. I am going to make this for sure. We love nuts and nougat. I even have all of the ingredients on hand! I continue to be so inspired by you, Aran. And congrats on your interview!

    XOXO
    Lindsey

  16. Ann says:

    Heavenly! I adore nougat and will have to try this!

  17. C.L. says:

    Another one I reallllly want to make…quick question. How on earth did you make the chocolate decorations? Will you PLEASE move to Maine and be my teacher..professor..mentor? Seriously, you rock!

  18. Sil Bs As says:

    Aqui en Argentina estamos entrando en invierno… pero una opcion como esta nunca se descarta! excelentes fotos! te felicito!

  19. Aran says:

    Thanks everyone!
    Carrie- the chocolate decor is made by spreading a thin layer of tempered chocolate on acetate and then running a scraper over it to get straight lines (I used a cake decorating scraper). Then before the chocolate hardens, twist it around a cylinder (I used my rolling pin) and let it set completely. Then peel off the acetate and voila!

  20. PheMom says:

    Always inspiring – you’re killing me with your incredible pictures though! WOW!

  21. chriesi says:

    That is amazing!

  22. Your photos are desserts are truly works of art Aran! Every dessert and photo could be published in the top food magazine! I really would love to bake with you some day!

  23. Are you sure I wasn’t in the dream too? ;) This is a sensational dessert, Aran.

  24. Anonymous says:

    Kaixo Aran,
    Gaur goizean, autoan nindoala entzun dut irratian zure elkarrizketa. Kosta zait helbidea gogoratzea, baina bilatu zaitut. Zorionak benetan blog-arengatik, lan bikaina. Oraindik gutxi ikusi ahal izan dut, baina egongo gara gehiagotan, irakurle bat gehiago duzu!

  25. Aran says:

    Eskerrik asko “anonymous”! Pozten naz aurkitu dozulako… helbide luzea da eta ez nekien entzuleek gogoratu ahal leikien. Hurrengoan be etorri eta nor zaren esan bale? Besarkada bat!

  26. Mrs.French says:

    oh my…and that is really all I can muster to say about that.

  27. Cheryl says:

    I’m going to buy a lottery ticket because today must be my lucky day. This blog is beautiful, and in that one recipe title you managed to cover 5 of my all-time favorite foods/flavors. If you’d included coconut in there, too, I’d probably pass out on the floor.

  28. Oooooh! I love this! I am crazy about turon/torrone! It’s one of my favorite things. I made a torrone semifreddo a few months ago that looks similar to this. Absolute heaven!

  29. Wish I wasn’t traveling this weekend. I totally want to make this. Nougat is one of my favourite sweets.

  30. Candace says:

    Oooooh, that’s just plain lovely!
    Congrats on your interview… wish I could understand Basque!

  31. Aran, didn’t you see me on the nut addicts room? I could never choose between turron duro or turron blando, I love both so much!This is great for the summer.

  32. Meeta says:

    Nougat Glace is sensational – I made this last year with a warm fruit compote. It was sensational. I love your version – especially with the choc sauce. Gorgeous!

  33. cookworm says:

    I’ve never made my own nougat before…but I love pistachios. This looks scrumptious!

  34. Anonymous says:

    I love to read your blog. My dad was from Ibarrankelua, love the basque country.
    Viviendo en florida tambien, como me gustaria tener oportunidad de oler tu cocina…….debe ser espectacular.
    Sugiereme un tip para convertir las recetas de gramos a cups/Tbl.
    Ana

  35. diva says:

    i love having unshelled nuts around the house too. they are beautiful to have around, especially when it’s christmas. this is gorgeous! i love the look of that choc sauce!

  36. Aran says:

    Ana-
    Tengo un gran amigo en Ibarrangelu donde tiene un hotel. En que parte de Florida vives?
    Me temo que no hay forma de convertir gramos a cups porque la medida de cups es inconsistente. Depende de la densidad de un ingrediente ya que 1 cup de harina no pesa lo mismo que 1 cup de azucar.
    Pero si se pueden convertir gramos a onzas. 1 onza son 28.375 gramos. Esta es la mejor forma.
    Gracias por tu visita.

  37. gkbloodsugar says:

    This is exactly, perfectly, how nuts and frozen stuff should meet.

    I’m having a serious mental fit of jealous rage right now.

    Really, really great job.

  38. Mobula says:

    Me encanta comer helados que tengan trocitos de frutos secos como el tuyo y si lo acompañamos de esa salsita de chocolate, creo que sería mi perdición…

    El miércoles dejo de darle el pecho al enano y ya no tendré excusa, me pongo a dieta aunque un dia a la semana…..

    Besos,

    Ana

  39. nicisme says:

    We used to have nuts too when I was growing up.
    This looks fabulous Aran, a true delight!

  40. Anonymous says:

    Gracias por tu tip en la conversion, me encanta cocinar con poco tiempo disponible.
    Vivo en el condado Broward muy cerquita de Fort Lauderdale.
    Y tu en que parte vives?.
    Otra pregunta de tu receta del Pumlin Banana Bread: la cantidad del aceite esta dada en gramos, no deberia ser en ml o oz Fl.Continua con tu execelente trabajo creativo.
    Ana

  41. Aran says:

    hola ana-
    pues vivo en jupiter que esta en palm beach county o sea que vivimos cerquita!
    el aceite se puede medir en volumen (ml) o tambien en gramos. es cuestion de pesarlo. a mi me gusta pesar todo porque es mucho mas preciso.
    gracias por tu visita!

  42. Kim says:

    Aran- This is one fabulous dessert. I am drooling.

  43. Wow, that looks beautiful and delicious. I can’t wait to try it out.

  44. mycookinghut says:

    I particular like the picture of the chocolate sauce. Very nicely shot!

  45. Jude says:

    Your pictures are gorgeous. Can’t wait to try your glace.

  46. I have never, ever thought a nougat glace. My life has been empty until now. Oh yum!

    (And the photos are gorgeous, too!)

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