Nougat Parfait
- 150 g shelled hazelnuts Peeled 300 g caster sugar 6 egg whites 450 ml double cream
Nougat Parfait Textures of Raspberry
Kevin Kindland
8th August 2020
Nougat Parfait Textures of Raspberry
720 min
Nougat Parfait Textures of Raspberry
Ingredients
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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