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Hazelnut Nougat Glacé (with roasted fig and berry coulis)

Serves 6-8

This recipe might seem complicated at first but once you get the hang of it you can use all year round with seasonal additions. This time we’re using roasted figs and a berry coulis.

One element of the dessert is pâté à bombe (whipped egg yolks and sugar) which is a great base for many desserts.

Please set aside some time as you will need to freeze the glacé for 4 hours or overnight.

Ingredients

Italian meringue

100g honey

25g glucose syrup

115g egg whites (around 4)

10g sugar

Pâté à bombe (whipped egg yolk and sugar)

50g sugar and splash of water

3 egg yolks

Whipped cream

500ml cream double

25ml brandy

Praline

200g hazelnuts

200g sugar

50ml water

Figs and berry coulis

Figs cut in half, each half in 5 segments

Icing sugar

Berry coulis – make your own or buy from a supermarket

Equipment

Thermometer

Parchment paper

Container – terrine mould or ice cream container or equivalent

Method

To make the praline

Place water and sugar in a saucepan and boil, as soon as it turns golden brown, add hazelnuts and set on parchment paper. When the praline is hard, break up and blend in a food processor (or smash in a bag with a rolling pin!) to make a crumb.

Cream

Whip the cream to soft peaks and store in the fridge

Italian meringue

Boil honey and glucose to 121°c. Start whipping the egg whites and sugar in a mixer until white and fluffy and then start to add the boiled honey mixture slowly. Keep whipping until fully mixed, going slowly, continue to whip until the outside of the bowl is cool.

Pâté à bombe

Boil sugar and splash of water to 121°c. Start whisking the yolks until they are pale and fluffy and slowly pour in the sugar. Continue to whisk until the outside of the bowl is cool.

To assemble

In your container, sprinkle a layer of the hazelnut praline about 1cm thick. Fold the pâté à bombe into the Italian meringue followed by the whipped cream and brandy.

Pour into the terrine mould and freeze for minimum 4 hours or overnight.

Serve with roast figs (covered with icing sugar and grilled until caramelised) and berry coulis.