Nouveau Glacé

Recipe for 10-12 servings

The Nougat Glacé ice cream dessert is brought to life with a vibrant yuzu-citrus gel, a fragrant honey crumble, and a luxuriously smooth white-chocolate pistachio ganache. Crisp honeycomb shards, delicate honey cress, a hint of matcha, and candied orange peel add layers of texture and visual finesse, creating a modern, sophisticated interpretation of Glacio’s Nougat Glacé. Perfect dessert for festive tables and fine dining experiences.

Citrus Gel

Ingredients

30g orange juice
120g mandarin juice
50g yuzu juice
35g caster sugar
0.2g xanthan gum
1.2g agar-agar
20g water

Method

All ingredients are combined and briefly boiled. The mixture is poured into a bowl and chilled until fully set. Once cold, it is blended until a smooth gel is obtained. Optionally, vacuum for an ultra-fine texture. Transfer to a squeeze bottle or piping bag for service.

Honey Crumble

Ingredients

200g cold butter
150g honey
150g plain flour
150g almond flour
zest of 1 orange

Method

Butter is diced and mixed with remaining ingredients until crumbly. The crumble is baked at 180°C for 15 minutes until golden brown, then cooled and stored airtight.

Pistachio Ganache

Ingredients

200g white chocolate (W2)
300g cream (35%)
50g pistachio paste
1 empty vanilla pod

Method

150g cream is heated with the vanilla pod and pistachio paste until just below boiling. The mixture is strained and poured over the white chocolate, then blended until smooth. Once cooled, the remaining 150g cream is whipped into the ganache to obtain a light, airy texture.

Candied Orange Peel

Ingredients

3-4 oranges
¼ tsp salt
250 sugar
100ml water

Method

Oranges are peeled thinly, avoiding the white pith, and cut into fine julienne. The peels are covered with cold water and salt, brought to the boil for one minute, then drained. Repeat once more without salt. The peels are drained, then added to a syrup made by boiling sugar and water. The pan is removed from the heat, covered, and left to rest. The process of boiling briefly and resting is repeated over three consecutive days. The candied peel is stored in syrup in the refrigerator.

Honeycomb Cookie

Ingredients

50g flour

50g egg white

50g honey

50g butter

Method

Melt butter and honey and cool to room temperature, then mix the remaining ingredients and mix until smooth. The batter is spread thinly on a silicone baking mat and baked at 160°C for 8 minutes until golden and crisp.

Serving

A ring of matcha powder is applied to the plate. The Glacio Nougat Glacé is placed on the edge of the green circle on a dot of pistachio ganache. Two larger quenelles of pistachio ganache are added, followed by three small dots of citrus gel. Two small mounds of honey crumble are arranged beside the Nougat Glacé. The pistachio ganache is finished with candied orange peel, the citrus gel with honey cress, and the dessert is completed with a crisp honeycomb cookie placed on top of the Glacio Nougat Glacé.

Nouveau Glacé