Nougat Glacé with Roasted Peaches and Darjeeling Tea Sauce

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Nougat glacé with sautéed caramelized peaches, genoise base, and Darjeeling tea sauce. Since the early 1700s, nougat has been made in the city of Montélimar in southeastern France. (Spain’s turron and Italy’s torrone are related confections, with equally long histories.) Traditionally a mixture of honey or sugar syrup, beaten egg whites, nuts, and sometimes preserved fruit, the combination of crunch and air lends itself to a lightened interpretation here with whipped cream as