Walnut whip

Adande Refrigeration

Adande Refrigeration

Standard Supplier 11th June 2013

Walnut whip

Michelin starred Alyn Williams creates a chocolate Walnut Whip in association with Adande
Walnut whipServes 4


  • Nougat glacé
  • 40g sugar
  • 70g clear honey
  • 20g glucose
  • 4 egg whites
  • 185ml cream
  • 45g candied chopped walnuts
  • Marshmallow
  • 18g egg whites
  • 80g castor sugar
  • 9g glucose
  • 35g water
  • 1/2 vanilla pod
  • 6g soaked gelatine (soak for 2 hours)


For the nougat glace
Boil sugar, honey & glucose to 110*c
Whisk whites to firm peaks
Slowly add the sugars, whisk till cool
Whisk the cream to soft peaks
Fold the cream into the whites
Fold in the walnuts
For marshmallow
Boil sugar, water & glucose to 127*c
When at 120*c start to whisk the whites
At 127*c strain sugar through a strainer, pour onto the whisked whites, adding the gelatine directly into the bowl, so that the heat dissolves the leaves
Whisk until a fluffy light consistency is reached
Pour into a tray lined with cling film, cool
When set, cut into small pieces & toast with a blow torch. Fold through the nougat glace
Blending together
The best method to use is a paco jet. Fill the beakers ¾ full, freeze and then paco, the beaker with then be less than 1/3 full. Mix two together freeze again and the blitz 3 more times before freezing in the cylinders
Fill 5cm metal cylinders with the mixture, freeze.
Once frozen, de-mould & spray with chocolate or wrap with milk chocolate, finish with a half candied walnut on top

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