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FROZEN NOUGAT
GRAND MARNIER® frozen nougat was created in the Paris GRAND MARNIER® kitchens in the 1980s. The combination of candied fruit, honey, nougatine and GRAND MARNIER® cream is both surprising and flavourful.
Frozen Nougat

What you need

Serves 6-8:
Honey Nougatine:

  • 1/3 cup sugar
  • 2 Tbsp. honey
  • 1/3 cup slivered almonds
  • 1 Tbsp. butter


GRAND MARNIER® orange sauce:

  • 1 cup orange juice
  • ¼ cup sugar
  • 3 Tbsp. GRAND MARNIER® Cordon Rouge liqueur
  • 1 Tbsp. cornstarch


Frozen Nougat:

  • 2 Tbsp. sugar
  • 5 Tbsp. honey
  • 2 egg whites
  • 1¼ cups whipping cream
  • 2 Tbsp. currants
  • 1 Tbsp. chopped pistachios
  • 1 Tbsp. dried apricots cut in 1/8 - ¼ inch dice
  • 2 Tbsp. candied orange peel cut in 1/8 - ¼ inch dice
  • 3 Tbsp. GRAND MARNIER® Cordon Rouge liqueur
  • 1 ladyfinger biscuit

How to make it

Cook the sugar and honey in a saucepan until golden in colour.

Add the butter and slivered almonds. Roll out very thin between 2 sheets of greaseproof paper using a rolling pin. Work quickly before the mixture cools down too much.

Let cool then chop into small pieces (2-3 mm) using a knife. If using a food processor, be careful not to turn it into powder as the nougat will not be crunchy.

Bring the orange juice and sugar to the boil.

Add the starch which has been thinned with a little cold water, whisking constantly. Remove from the heat and add the liqueur.

Let cool.

Place the orange peel, apricots and currants in a bowl with the liqueur to macerate.

Heat in the microwave and let infuse for at least 3 or 4 hours.

Whip the cream until stiff but don’t let it become granular.

Add the macerated fruit and keep chilled.

Bring the honey and sugar to the boil in a saucepan. Gradually pour over the egg whites while beating them with an electric mixer.

Beat until the mixture cools down then fold in the nougatine, chopped pistachios, and whipped cream and fruit mixture.

Spoon immediately into silicone or metal moulds lined with plastic film or greaseproof paper.

Arrange a ladyfinger biscuit halved lengthwise on top of the nougat and place in the freezer overnight. Unmould and slice.

The nougat may also be individually portioned in ramekins.

Decorate with raspberries and chopped pistachios.

Chef's tip

This is a complex recipe as the ingredients and equipment must be prepared ahead of time.
The most critical and difficult moment is combining the sugar/honey/egg whites.
The whites must be at room temperature and the honey must be added gradually.
Serve with a glass of GRAND MARNIER® Cuvée du Centenaire liqueur.
This cold and full-flavoured dessert may be served with raspberries or other red berries.

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