Nougat glacé pomelo
It consists of a refreshing roasted grapefruit sorbet, a tangy grapefruit compote, a melting jelly, a creamy frozen nougat and a crunchy crystalline. The subtle acidity and bitterness of the grapefruit blend perfectly with the roundness of the nougat. Personally, it's one of my favorite desserts.
⏱️ Time: 2 hour
🔪 Difficulty: Level 3,5/5
⚠️ Allergens: gluten, egg products, alcohol, lactose
⚙️ Options: Gluten-free
Ingredients Needed
| Ingredient | Quantity | Unit |
|---|---|---|
| Preparation 1: Almond Nougatine | ||
| Casted Sugar | 50 | g |
| Glucose | 20 | g |
| Water | 10 | g |
| Praline | 30 | g |
| Preparation 2: Nougat Ice Cream | ||
| Egg Whites | 23 | g |
| Sugar | 8 | g |
| Honey | 23 | g |
| Liquid Cream | 85 | g |
| Nougatine | 30 | g |
| Lemon Juice | 5 | g |
| Citrus Zest | 4 | g |
| Orange Blossom | 1 | g |
| White Rum | 5 | g |
| Preparation 3: Coconut Dacquoise | ||
| Egg Whites | 47 | g |
| Grated Coconut | 21 | g |
| Almond Powder | 21 | g |
| Icing Sugar | 38 | g |
| Flour | 10 | g |
| Casted Sugar | 11 | g |
| Preparation 4: Pomelo Sorbet | ||
| Water | 25 | g |
| Grilled Pomelo Juice | 125 | g |
| Casted Sugar | 10 | g |
| Neutral Honey | 30 | g |
| Preparation 5: Grapefruit Compote | ||
| Grilled Pomelo Juice | 50 | g |
| Lemon Juice | 10 | g |
| Pomelo Supremes | 20 | g |
| Cider Vinegar | 5 | g |
| Rum | 3 | g |
| Pepper | 1 | g |
| Chipped Mint | 2 | g |
| Preparation 6: Grapefruit Gel | ||
| Grilled Pomelo Juice | 83 | g |
| Maple Syrup | 8 | g |
| Agar Agar | 1 | g |
| Preparation 7: Praline Opaline | ||
| Nougatine Praline | 30 | g |
For a gluten-free version, do not add flour to the dacquoise.
Step 1: Nougatine
- Heat the water, honey and caster sugar together in a saucepan and make a caramel.
- Spread your praline on a baking sheet or mat. Roast the praline for 10 minutes at 155°C
- Pour your caramel over your praline and let it cool to room temperature.
- Once cold, break it into small pieces using a rolling pin or by mixing it very briefly.
- Prepare 30g of the most regular pieces in a bowl for the rest of the recipe.
Chef Vico's tip:
For this nougatine, I chose almonds because it is easy to find but you can replace it with any nuts like hazelnuts, just remember to roast them well and chop them. Try to spread your caramel on your praline as thinly as possible, this will make it easier to break it later. Be careful not to let your nougatine rest in a humid place to avoid the caramel melting.
Congratulations, step 1 is completed ! Let’s continue !
Step 2: Frozen nougat mixture
- Whip your liquid cream into a soft whipped cream with a fromage blanc texture
- Cook your honey and sugar in a saucepan at 118°C.
- Pour this hot syrup over your frothy egg whites while mixing at maximum speed
- Continue mixing your meringue until completely cooled
- Mix your cold meringue with your whipped cream in 3 times.
- Add the crushed nougatine, citrus zest and lemon juice as well as the rum and orange blossom
- Pour and smooth your mixture into the chosen molds
Chef Vico's tip:
To help you better organize yourself for this mixture if you have a stand-alone mixer, start beating the egg whites when your syrup reaches 110°C. Take into account that when the syrup is removed from the heat, the temperature continues to rise so you have to be quick. To season your mixture, let your imagination run wild! You can very well add other dried fruits or candied fruits to add texture to the mixture! For this recipe I use the same molds as for molding my sorbet, stainless steel circles 8 cm in diameter.
Step 3: Coconut Dacquoise
- Preheat your oven to 170°C.
- Sift your flour with your icing sugar
- Beat your egg whites until stiff with your caster sugar
- Add your powders to the beaten egg whites, little by little, while mixing.
- Once the mixture is ready, pour it onto a baking sheet and spread it evenly before baking.
- Once the biscuit has cooled, cut it into the shape you want with a knife or cookie cutter.
Chef Vico's tip:
I advise you not to mix too much once your powders are incorporated to prevent the mixture from falling during cooking. This biscuit is perfect for any frozen preparation because it remains soft even when frozen. If you decide to pipe this biscuit in a shape of your choice, an 8mm nozzle should do the job perfectly.
Step 4: Grapefruit Sorbet
- Peel your grapefruits and keep the peels. Cut them in half and roast them on a very hot plate until they are darker in color. Extract the juice from your grapefruits.
- Weigh all the ingredients in a saucepan and bring to a boil.
- Pass your mixture through a sieve and cool quickly to 4°C.
- Once cooled, pass your mixture through an ice cream maker and mold your sorbet into the molds of your choice. Then store in the freezer
Chef Vico's tip:
You can add a little strong alcohol like rum to help texture your sorbet (5g per 100g of mass). If you have access to sorbet stabilizers, I recommend using between 0.3 and 0.6% of your total mass. For the molding, I personally use stainless steel circles 2 cm high and 8 cm in diameter.
Step 5: Grapefruit compote
- Take your segments and chop them finely.
- Add all the ingredients to a saucepan and bring the mixture to a boil.
- Reduce your sauce for a few moments
- Readjust the seasoning if necessary.
Chef Vico's tip:
This compote is intended to bring acidity to your dish and balance with the sweetness of the frozen nougat and the bitterness, more or less pronounced, of your grapefruits.
Step 6: Grapefruit gel
- Take the juice from your grapefruits.
- Mix with the maple syrup and heat in a saucepan
- Add the agar agar and activate it by bringing your mixture to a boil.
- Pour into a container and cool your preparation
- Once cooled, the gel should have set, if it is too solid, mix it by adding a little grapefruit juice.
Chef Vico's tip:
If you don't have access to agar agar, you can use one sheet of gelatin (2 g) for 100g of preparation. Personally, I pour my hot gel onto a cold plate that can be put in the refrigerator to make it easier to set in the cold. I also add lime zest for visual appeal.
Step 7: Nougatine Crystalline
- Preheat your oven to 160°C.
- Take your leftover nougatine and mix it to obtain the finest possible powder.
- Prepare a baking sheet with a silicone baking mat. Sift your powder directly onto the baking mat using a sieve.
- Make sure to spread your powder without excess thickness and to a thickness of less than 1 mm.
- Bake for a few minutes until your powder melts and clumps together. Remove from the oven and cut out your opaline using a cookie cutter.
Chef Vico's tip:
Personally, I use an 8 mm circle and a 7 mm circle to make a ring the same size as my frozen nougat. I use the cookie cutter as soon as it comes out of the oven and then unmold my opaline by turning my baking mat over onto a flat board. Be careful not to break it! 🙂
Congratulations, you have completed the whole recipe! All you have to do now is plate and treat your guests! 😊
Plating Suggestion
- Use a cutter to remove the center of your frozen nougat and replace it with pomelo sorbet. Place this on a pre-cut dacquoise disc.
- Cover your sorbet with pomelo compote and arrange pieces of pomelo supremes all around.
- Pipe dots of pomelo gel between the pomelo supremes and add a sprinkle of chopped mint. It's ready!
I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂
Chef Vico
English 
French