Any soft nougat can be used in this parfait, which is a mixture of creamy cooked egg whites studded with the nutty candy. Vermont pastry chef Julianne Jones suggests serving it with fresh berries. You need a heavy-based saucepan and a candy thermometer.
1 cup sugar
1/4 cup water
2 tablespoons honey
3 egg whites
4 ounces nougat, frozen and coarsely chopped
1 cup roasted salted almonds, coarsely chopped
2 cups heavy cream
1. Have on hand 8 glass dishes, ramekins, individual custard cups, or small bowls.
2. In a medium saucepan with candy thermometer clipped to the side, heat the sugar, water, and honey. Cook over low heat until the sugar dissolves. Turn up the heat and continue cooking until the temperature reaches 230 degrees on the thermometer (the temperature you want is 248 degrees). Begin beating the egg whites.
3. In an electric mixer, beat the egg whites on low speed. When the sugar mixture reaches 248-degrees, pour the mixture in a thin stream down side of bowl into the egg whites and continue beating for 15 minutes until the egg white mixture is cool.
4. Remove the bowl from the mixer stand. With a large metal spoon, fold the nougat and almonds into the whites; set aside.
5. In another separate bowl, whip the heavy cream until it is stiff. Carefully fold the cream into the egg white mixture.
6. Spoon the parfait into the dishes and freeze for at least 3 hours. Adapted from Julianne Jones