Hazelnut Nougat Glacé (with roasted fig and berry coulis)
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.
25g glucose syrup
115g egg whites (around 4)
Pâté à bombe (whipped egg yolk and sugar)
50g sugar and splash of water
3 egg yolks
500ml cream double
Figs and berry coulis
Figs cut in half, each half in 5 segments
Berry coulis – make your own or buy from a supermarket
Container – terrine mould or ice cream container or equivalent
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.
Whip the cream to soft peaks and store in the fridge
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.
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.