Iced Nougatine
Iced nougatine parfait
Parfait
150mlml egg whites
125g caster sugar
75g liquid honey
200g praline blitzed
600ml semi whipped Anchor Cream
Method
1 Part whisk whites in the kitchen aid whilst boiling together
the honey and the sugar.
2 When the honey reaches a boil, continue to whisk the whites
whilst slowly pouring in the honey mixture. This will make an
Italian meringue. Continue to whisk until cool.
3 Fold the praline into the whipped Anchor cream. Carefully
fold the meringue into the cream mix and fill lined steel tray with
this.
4 Freeze until required.
Milk chocolate mousse
335ml Anchor Cream
1 leaf gelatine bloomed in cold water
335g milk chocolate
500ml semi whipped Anchor Cream
1 Heat Anchor cream in a pot, do not boil.
2 Add gelatine and mix.
3 Melt chocolate in a bowl and add to cream and gelatine mix.
Leave to cool to room temp.
4 Whip Anchor cream and gently fold into chocolate mix.
5 Transfer to a stainless container and blast chill.
Strawberry juice
1kg frozen strawberries
50ml stock syrup
Juice of 1/2 lemon
1 In a metal bowl place the strawberries and glad wrap up
tightly. Place this over simmering water for around an hour
or until all of the juice has bled from the strawberries.
2 Strain the juice through muslin cloth, reduce by 1/3 and season
with the stock syrup and lemon juice. Chill until needed
Praline tuile
300g sugar
100g peeled hazlenuts
1 Caramelize sugar in a pan.
2 Place hazelnuts on a silpat mat. Pour over sugar and leave
to cool totally. Blitz in robo coupe until fine and pass
through drum sieve.
3 Spread over tuile mould on a silpat and bake for 3 mins at 180c
or until golden.
4 Leave to cool on silpat then remove carefully.
Plate dish and garnish with fresh strawberries, mint sprigs, praline tuile, quenelles of mousse, and fill shot glasses with the chilled strawberry juice.
