Provencal Iced Nougat Recipe by Armand Arnal

The chef of the La Chassagnette restaurant in Arles revisits for L’Occitane the Thirteen Desserts of Provence with an original iced nougat recipe accompanied by a brioche bun, and served with seasonal fruit. A recipe to test for the holiday season!
A recipe of Armand Arnal, The chef of the La Chassagnette restaurant in Arles

Serves 6

1 - Caramelize the almonds, hazelnuts and sugar

  • 22.5g sugar
  • 16.25g roasted almonds
  • 16.25g roasted hazelnuts

2 – Whip the cream with glucose and add Grand Marnier at the end

  • 3.75g glucose
  • 225g cream (whipped)
  • 22.5g Grand Marnier

3 – The meringue; beat the egg whites and add the honey

  • 37g egg white
  • 107g honey

4 - Mix the whipped cream and the meringue together and place in individual moulds

5 - Place the nougat on a plate and place the macerated fruit on top.

Macerated fruit

  • 3 dried figs
  • 50g dark and golden raisins
  • 3 apricots
  • Cover with Grand Marnier & orange zest

Refrigerate before eating or prepare just prior to serving?

Discover the 13 Desserts of Provence by Armand Arnal!

Provencal Iced Nougat Recipe by Armand Arnal
Provencal Iced Nougat Recipe by Armand Arnal
La Chassagnette restaurant in Arles
Copyright José Nicolas
The 13 Desserts of Provence by Armand Arnal
The 13 Desserts of Provence by Armand Arnal
Provencal Iced Nougat Recipe by Armand Arnal
Copyright José Nicolas

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