Nougat Glace with Red Raspberry Coulis

18 individual domes

Almendra Callirgos (@almendracallirgos) / Executive Pastry Chef, Jackson and Company Catering, Houston, TX; Photo by Almendra Callirgos

For the Nougatine:
    • 1 cup toasted almonds
    • 1/4 cup sugar
Method for the Nougatine:
1. Toast almonds gently. Pour the sugar in a saucepan and cook until caramel color.
2. Mix almonds in. Pour the mixture onto a baking sheet and spread it evenly. Once cooled, take it to the food processor. Set aside.
For the Nougat Glace:
    • 4 egg whites
    • 250 g. sugar
    • 2 cup crème fraiche
    • 250 g. mixed candied fruits
Method for the Nougat Glace:
1. Beat the egg whites until stiff peaks.
2. Pour sugar in a saucepan with 1/3 cup of water and cook until syrup reaches 240°F.
3. Remove the syrup from heat and pour it over the whisked egg whites, beat until meringue has completely cooled down.
4. Whip crème fraiche until soft peaks, fold in meringues, nougatine and glazed fruits.
5. Pour mixture in individual molds and keep frozen.
6. Unmold and serve frozen with Red Raspberry Coulis.
For the Red Raspberry Coulis:
    • 30 oz. The Perfect Purée Red Raspberry Puree, thawed
    • 1 3/4 cup sugar
Method for the Red Raspberry Coulis:
1. Combine all ingredients in a saucepan, cook at medium heat for approximately 15 minutes or until desired consistency.
Let cool and use.