Nougat Parfait Textures of Raspberry

Kevin Kindland

Kevin Kindland

8th August 2020

Nougat Parfait Textures of Raspberry

720 min

Nougat Parfait Textures of Raspberry

Ingredients

Nougat Parfait

  • 150 g shelled hazelnuts Peeled  300 g caster sugar 6 egg whites 450 ml double cream

Textures Raspberry

  • Sorbet  Freeze Dried Raspberry Raspberry Coulis  Raspberry Gel (Raspberry Coulis with Ultratex) Fresh Raspberry Crisp (Raspberry Coulis Fruit with Ultratex Spread Out Then Dried in Dehydrator)

Method

Nougat Parfait

Preheat the oven to 230°C/450°F/Gas 8. Line a terrine 30 x 7.5 cm (12 x 3 in)
with cling film. Set the freezer to its coldest.
To start the praline base of the nougat, warm the hazelnuts in the preheated oven 
for about 3-4 minutes, or until golden brown. Chop roughly.
Heat 150 g (5 oz) of the sugar in a heavy based pan to melt and make caramel. 
Stir in the warm toasted hazelnuts, and pour on to a cold oiled tray. Leave to coal 
and set.
 When cold crush into small pieces, using a rolling pin.
Whip the egg whites and the
remaining sugar together to make a stiff meringue.
Whip the cream to stiff peaks, then fold together gently with the meringue and crushed praline until mixed.
Fill the mould to the fop with the mixture, and place in the freezer until hard, at least 24 hours.

Textures Raspberry

Raspberry Sorbet 
Freeze Dried Raspberry
Raspberry Coulis 
Raspberry Gel (Raspberry Coulis with Ultratex)
Fresh Raspberry
Crisp (Raspberry Coulis Fruit with Ultratex Spread Out Then Dried in Dehydrator)

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