Nougat Glacé with Passionfruit-Orange Sauce and Chocolate Stars
by Susanne Despature
Nougat Glacé, a classic dessert using nuts, honey and meringue will be a great success on your festive table. Take it to a new level by adding homemade Passionfruit-Orange Sauce and Chocolate Stars.
Cuisine : Fusion Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 15 mins Ready in : 40 mins Serves : 4
- Caramelized Almonds
- 100g Almond Flakes
- 100g Caster Sugar
Orange & Passion Fruit Coulis
- 2 Oranges (Juice)
- 50g Caster Sugar
- 2-3 pieces of Passion Fruits
Parfait Grand Marnier Ice-Cream
- 50g Candied Orange Peel (finely chopped)
- 50g Crunchy Caramelized Almonds (finely chopped)
- 50g Black Chocolate (Manjari Varlhona, chopped)
- 100g Caster Sugar
- 50g Freshly Squeezed Orange Juice
- 2 tbsp Grand Marnier or Cointreau
- 4 Egg Yolks
- 250ml Whipping Cream (35%)
For Caramelized Almonds
In a medium sized sauce pan, melt sugar over medium heat without stirring (just swirl the pan) until you get a nice caramel coloured syrup.
Remove from heat, add the almond flakes and stir well.
Spread caramelized almonds on baking sheet, top with a second sheet and flatten with a rolling pin.
Let cool out, then store in an airtight container.
For Orange & Passion Fruit Coulis
Combine orange juice and sugar in a small pan, spoon in the passion fruit and bring to a boil.
Boil for 10 minutes, stirring from time to time, until the passion fruit seeds turn black and glossy.
Set aside to cool.
For Parfait Grand Marnier Ice-Cream
Pour the cold cream in a very cold bowl (out of your freezer). Start on low speed, then, when the cream starts to thicken, whip on higher speed until it forms stiff peaks. Refrigerate.
Combine chopped orange peel, crunchy almonds & chocolate chips.
Put egg yolks in a large mixing bowl.
In a small but high saucepan, combine sugar & orange juice. Boil over high heat to 105°C.
Start to whisk the egg yolks (use a handmixer or even better a stand mixer) and pour the hot sugar syrup in a steady stream on the yolks. Whisk for another 2-5 minutes or until you get a very light and fluffy egg cream – it should have doubled in volume.
Add the Grand Marnier and continue to beat the cream for another 2 minutes or until cold. When you take some cream on a spatula, it should form a “ribbon” when falling back into the bowl. (The consistency is essential: if your cream is too liquid, all the chopped ingredients will fall to the bottom of the ice cream!)
Add all the chopped ingredients and with a rubber spatula, mix gently with the whipped cream.
Fill a log shaped mould (covered with cling wrap) or some individual flexipan moulds with the cream. Set in the freezer for at least 1 night or more (can be prepared 1 week in advance). Serve with Orange & Passion Fruit Coulis.