Nougat Parfait Textures Raspberry by Kevin Kindland - Freelance Chef

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 a caramel

Stir in the warm toasted hazelnuts, and pour on to a cold oiled tray. Leave to cool 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.

Raspberry sorbet

To make the sorbet, bring the sugar and water to the boil and then cool down. Mix with the raspberry purée and churn in an ice cream maker until frozen, then keep in a lidded container in the freezer.

Raspberry coulis

Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices

Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis

Pass through a fine sieve to remove the seeds and reserve in the fridge

Raspberry Gel (Raspberry Coulis with Ultratex)

Place the purée whisk & whisk the ultratx to make a gel.

Crisp (Raspberry Coulis Fruit with Ultratex Spread Out Then Dried in Dehydrator)

Use 1\2 gel mix and spread on to dehydrator sheet and place to the dehydrator on about a medium setting to crisp, this my take 24 hours.