A frozen dessert that will inevitably appeal to gourmets: the Perfect iced raspberry nougat... Inside, a delicious ice cream, with fresh raspberries and pieces of almond nougat. Very light at the end of a meal, no reason to deprive yourself!
I love the nougat almonds, you too certainly: it's the first time I add it in an ice cream / frozen parfait, and I love the crunchy side it brings. In addition its taste goes very well with the light tangy raspberry.
What exactly is a frozen parfait?
The ice cream parfait is a kind of creamy ice cream to share, it is also called semifreddo. Although it can take all forms, I wanted to make it here in cake format. Note that it can also be made into small domes, for example for individual desserts.
Making a frozen parfait is like make an ice cream without an ice cream maker. It's easy to do, I made it in a cake tin. As for equipment, I recommend a small kitchen thermometer (you can easily find them in the utensils section of supermarkets).
Ingredients to plan to make this parfait recipe
Liquid cream + mascarpone : this is the base of our ice cream. You have to choose your whole cream 30%mg carefully because it is the fat that allows you to have a creamy ice cream.
Egg yolks : they add texture and creaminess to the frozen parfait, which is essential. Use the remaining egg whites to make other desserts, such as meringues.
Sugar + water : this is the base of the syrup that is incorporated into the ice cream.
Soft nougat : I chose mine with almonds, but you can also use pistachio. We will cut it into very small cubes in this recipe. It adds crunch to the parfait.
Raspberries : we need fresh raspberries in the perfect ice cream. You also need some in decoration, and in coulis.
Sliced almonds : for decoration, and a little crunch.
How to prepare this perfect raspberry nougat ice cream?
We start by doing a syrup by mixing sugar and water. Once 115 ° is reached, this syrup is poured over the whipped yolks (blanched).
Then, we incorporate the mascarpone then the whipped cream in whipped cream. It is important to keep well the sparkling wine whipped cream so we use a spatula and do it very delicately.
Finally we add the pieces of nougat cut into very small dice. The cake tin is lightly greased and lined with transparent cling film. It is filled by alternating garnish and raspberries then smooth the top.
It is necessary to place the perfect ice cream at least 6 hours in the freezer, although I would recommend you stay overnight. When ready to serve, turn the parfait onto the serving dish. Add the fresh raspberries for the decoration, the flaked almonds then sprinkle with coulis.
To slice the parfait well, it must be softens slightly, it's easier. If you have leftover portions, you can keep it in the freezer for about 1 week.
Other recipes to try
If you like this kind of frozen recipes, then I advise you to take a look at these other desserts from the blog:
- Easy chocolate ice cream without an ice cream maker
- Creamy yogurt ice cream and raspberry compote
- Chocolate tiramisu and chestnut cream ice cream log
- Smooth Oreo Vanilla Ice Cream
- Chocolate chip coconut ice cream
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful frozen parfaits!
- 300 ml heavy whipping cream 30%
- 300 g mascarpone
- 5 egg yolks
- 110 g granulated sugar
- 4 cs water
- 100 g soft almond nougat
- 120 g fresh raspberries + raspberries for the decoration
- 100 ml raspberry sauce
- 1 cs flaked almonds
- Start by preparing the mold, like a cake mold (mine is 26x10cm). Lightly grease it then line it with transparent cling film.
- Prepare a syrup by heating the powdered sugar and water in a saucepan until reaching 115 ° (check with a kitchen thermometer).
- Meanwhile, whisk the egg yolks briskly until they turn white.
- When the syrup reaches the right temperature, pour it in a stream over the egg yolks without stopping whipping (otherwise they will cook). Continue until they cool.
- Then add the mascarpone and whisk to obtain a smooth consistency.
- Beat the cream into a firm whipped cream and incorporate it in turn, delicately to keep a frothy but homogeneous mixture.
- Add the nougat cut into very small cubes (if it is too big, it will be less easy to taste), mix delicately one last time.
- Pour a third of the preparation into the bottom of the mold, sprinkle with raspberries then add the second third of the preparation. Add the raspberries then finish with the last third of the preparation. Smooth out and place in the freezer for at least 6 hours (overnight is better).
- A few minutes before tasting, unmold the parfait on the serving dish. If necessary (it depends on the mold) pass the mold under a light stream of lukewarm water (not hot) for easier demolding. Smooth the sides of the parfait with a small spatula to remove traces of the cling film.
- Garnish with fresh raspberries, slivered almonds and add the coulis last. Enjoy quickly before it melts (like ice cream).
What a great idea this perfect ice cream!
This Parfait is aptly named!
Easy to achieve and then to the tasting a killer ...
I twisted them with lime zest because I wanted to use the last lemon I had ..
We enjoyed ourselves
Thank you Aurélie for your recipes, always TOP!
Thank you Morgane! :)
Hello,
Thank you for your recipes, I would like to know if I can use frozen raspberries?
thank you for your reply
Hello Céline, to answer you, yes you can use frozen raspberries if you prefer for this frozen parfait. See you soon :)
Really delicious and easy to prepare.
To be enjoyed with different types of nougat: pistachio or peanut.
Also works with speculoos pieces instead of nougat.
We love it :-)
Thank you Mélody for your message! See you soon :)