FRANCE ~ Nougat Parfait with Raspberry Sauce ~ Nougat Glace Et Son Coulis De Framboises
NOUGAT PARFAIT WITH RASPBERRY SAUCE
Nougat Glace Et Son Coulis De Framboises
Serves 6
FOR THE NOUGATINE:
160g/2oz/1 cup blanched almonds
220g/8oz/1 cup sugar
FOR THE RASPBERRY SAUCE:
500g/1lb 2 oz/2 pints raspberries
150g/5oz/2/3 cup caster {superfine} sugar
FOR THE NOUGAT:
4 egg whites
250g/9oz/1 1/4 cups sugar
500ml/16floz/2 cups creme fraiche
250g/9oz mixed glaced fruits
TO MAKE THE NOUGATINE: Make this the day before. Toast almonds gently in a moderate oven for about 5 minutes, stirring occasionally to make sure they do not burn. Put the sugar in a saucepan over high heat and stir constantly with a wooden spatula until it melts and turns the colour of caramel. Stir in toasted almonds, mix well. Pour onto a tray or baking sheet, spreading it evenly and not too quickly. When it has cooled thouroughly and set, use a knife to chop it into slivers. TO MAKE THE RASPBERRY SAUCE: This, too, may be made in advance. The proportions given in the ingredients may be doubled and strawberries may be used instead of raspberries. Wash fruit and put in a blender with the sugar. Puree until smooth. Sieve to remove seeds. This sauce can be kept in the refrigerator for several days, also freezes well. TO MAKE THE ICED NOUGAT: Beat the egg whites until they form very stiff peaks. Whites that have been seperated for some hours, or even days, are easier to beat and will hold their shape better. Put sugar in a saucepan with 600ml/1 pint/2.5 cups of water over a medium heat and heat, stirring, to dissolve the sugar. Then boil until syrup reaches the soft ball stage {that is, when a little of the syrup dropped into a bowl of cold water forms a soft ball} or registers 117C/240F on a sugar/candy thermometer. Remove syrup from heat at once and pour it on the whisked egg whites, beating well to make a sort of meringue mixture. Leave to cool. Whip creme fraiche until it is thick but not stiff {in warm weather be careful to keep it cool, otherwise it will turn into butter}. Add the meringue, chopped glace fruits and nougatine and mix well. Pour into individual ramekins. Cover and freeze for at least 2 hours. TO SERVE: Unmould immediately before serving. Pour a little raspberry sauce into each dish and place nougat parfait in the middle. Garnish each serving with a raspberry or a mint leaf.
Source: "Bouquet De Provence - Seasonal Recipes from L'Oustau de Baumaniere" by Jean-Andre Charial-Thuilier