Nougat glacé with raspberry coulis
Nougat glacé with raspberry coulis is an elegant frozen dessert combining whipped cream, honey, glacé fruit and mixed nuts, finished with a tangy raspberry sauce. The Thermomix whips the cream to firm peaks with the butterfly whisk, grinds the nuts and blends the coulis smoothly, delivering a restaurant-quality frozen treat with minimal effort.
About this recipe
Nougat glacé with raspberry coulis Thermomix TM7 is the kind of show-stopping frozen dessert that looks like it came straight from a French pâtisserie, yet your all-in-one kitchen machine does the heavy lifting. If you have been searching for nougat glacé recipes that rely on the Thermomix TM7 rather than hours of manual whisking, this is the one to bookmark for your next festive dessert. The TM7 whips the pouring cream with the butterfly whisk until it holds lofty peaks, giving the nougat its signature cloud-light, melt-in-the-mouth texture studded with glacé fruit and toasted nuts. Meanwhile, frozen raspberries, caster sugar and a splash of lemon juice are blended into a glossy, tart coulis that cuts beautifully through the sweetness of the honey-rich base. Because everything from grinding the nuts to whipping and mixing happens in a single bowl, preparation is quick and tidy, leaving you free to line the loaf tin and arrange the fruit. Serve it sliced at a dinner party, a birthday celebration or a summer barbecue, and watch guests marvel that you made it yourself.
Preparation tips
- Line your loaf tin with cling film before filling, leaving generous overhang on all sides. This makes unmoulding the nougat glacé clean and easy, and the excess film acts as a handle when you lift the frozen dessert out for slicing.
- Toast the mixed nuts in a dry pan before chopping them for the nougat base; it deepens their flavour and keeps them crunchy even after freezing. Fold the nuts and glacé fruit in gently so the whipped cream retains as much air as possible.
- Take the nougat glacé out of the freezer about ten minutes before serving so it softens slightly, which makes slicing cleaner and the texture creamier. Drizzle the raspberry coulis over each slice at the table for maximum visual impact.
Recipe variations
- Lactose-free version: replace the pouring cream with a dairy-free whipping cream suitable for freezing and use clear honey instead of any dairy-containing confectionery. The whipped structure stays light, and the raspberry coulis with lemon juice is naturally lactose-free.
- Festive winter variation: swap the frozen raspberries for a coulis made with redcurrants and a splash of cassis, and add candied orange peel plus pistachios to the nougat base for a Christmas-worthy finish dusted with edible gold sparkle.
Thermomix TM7 Benefits
- Whipping mastery - The Thermomix whips the pouring cream with the butterfly whisk into stable peaks for a cloud-light nougat. [Whipping]
- Even grinding - The TM7 grinds the mixed nuts to a uniform crunch that stays crisp throughout the frozen nougat. [Grinding]
- Silky coulis - The Thermomix blends frozen raspberries and lemon juice into a glossy, seed-smooth coulis in seconds. [Mixing]
- Weighing convenience - The TM7's integrated scale weighs honey and icing sugar directly in the bowl, sparing you sticky measuring cups. [Weighing]
- Gentle heating - The Thermomix warms the honey precisely to the right consistency without scorching, binding the nougat base evenly. [Heating]
Ingredients
- mixed nuts
- mixed glacé fruit
- eggs
- icing sugar
- salt
- honey
- pouring (whipping) cream
- frozen raspberries
- caster sugar
- lemon juice