|
Nougat Glace with Red Raspberry Coulis18 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. |