Frozen Nougat

Our introduction to French nougat began with a visit to the luxurious sweet shops in Burgundian Beaune. The vibrant displays left us in awe, making it hard to decide between dark or light nougat with their array of colours and fillings. However, the true roots of this delicacy lie in Montélimar, nestled in northern Provence, shortly after Orange on the road from Avignon to Lyon. Here, in one of the oldest artisanal establishments "Arnaud Soubeyran", you'll find the Nougat Museum, where the history of this sweet treat made from honey and almonds dates back to the 17th century. In the charming town of Sault, a lesser-known gem in Provence, nougat is crafted from delicately aromatic lavender honey. We embarked on a scenic drive from Aix, winding our way to the base of Mont Ventoux to admire the stunning violet-blue landscapes of the lavender fields. Our journey was rewarded with the discovery of the delectable Nougat André Boyer, an authentic nougat boutique. A handy tip: opt for soft nougat – nougat tendre – for a more satisfying chewing experience. We also fell head over heels for nougat glacé, or frozen nougat. After tasting it once, we found ourselves unsuccessfully searching for this delectable dessert in other restaurants. Here's my simple recipe to recreate this frozen delight.