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
INGREDIENTS:
- 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
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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.
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Remove from heat, add the almond flakes and stir well.
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Spread caramelized almonds on baking sheet, top with a second sheet and flatten with a rolling pin.
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Let cool out, then store in an airtight container.
For Orange & Passion Fruit Coulis
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Combine orange juice and sugar in a small pan, spoon in the passion fruit and bring to a boil.
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Boil for 10 minutes, stirring from time to time, until the passion fruit seeds turn black and glossy.
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Set aside to cool.
For Parfait Grand Marnier Ice-Cream
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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.
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Combine chopped orange peel, crunchy almonds & chocolate chips.
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Put egg yolks in a large mixing bowl.
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In a small but high saucepan, combine sugar & orange juice. Boil over high heat to 105°C.
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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.
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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!)
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Add all the chopped ingredients and with a rubber spatula, mix gently with the whipped cream.
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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.