Slice after slice, the frozen cream reveals chewy pieces of honey, almond and pistachio: Arnaud Soubeyran’s large soft nougat bar, handcrafted in Montélimar with lavender and flower honey, becomes an elegant make-ahead dessert.
Serves 6 · 20 min + 6 h freezing
- Chop one 3.5 oz (100 g) soft nougat bar into small pieces.
- Whip 1 1/4 cups (300 ml) of cold heavy cream to soft peaks.
- Whisk 2/3 cup (200 g) of sweetened condensed milk with 1 tsp of vanilla extract, then fold in the whipped cream and the chopped nougat.
- Pour into a loaf pan lined with plastic wrap, cover and freeze for at least 6 hours.
- Unmold, slice and serve with fresh berries or a drizzle of honey.
The star of this recipe: Soft Nougat Bar Large, by Arnaud Soubeyran.
