Nougat Glace (Ice Cream) for Bastille Day
In the class we’ll be making a French version of a semifreddo – a kind of frozen dessert! This one is meant to be like nougat candy with caramelized nuts and dried fruit inside. We will be decorating it to celebrate Bastille Day, which is July 14th!
We’ll be walking through how to caramelize nuts in a dry caramel and make an Italian meringue with a sugar simple syrup heated to a certain temperature before being added to whipped egg whites.
A combination of Italian meringue and whipped cream gives this dessert a beautiful texture when frozen – that has made it the French classic that it is! You’ll see this dessert on a lot of bistro dessert menus.
Ready to hop in? This class is good for intermediate bakers as it’s a little more advanced 🙂
This will need to chill overnight, making it perfect for any Bastille Day celebrations you have planned for the following day!
What you will learn:
- How to caramelize nuts and make an Italian meringue
- Step-by-step process for making a strawberry and blueberry coulis
- Decoration ideas and suggestions
- Tips for assembly and storage
- Recipe for Italian meringue and fresh fruit coulis
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
Special Equipment Needed:
Stand mixer (with whisk attachment) or hand mixer, 1 lb loaf tin (or something about that size), small saucepan, frying pan, parchment paper or silpat, cookie sheet,
chopped nuts (almond, pistachios, pecans, etc), granulated sugar, honey, heavy cream, egg whites, dried fruit (see note), mini chocolate chips, fresh or frozen strawberries, fresh or frozen blueberries.
NOTE: For the dried fruit, use apricots, currents, raisins, figs…do a mix.