18 September 2014

Nougat icecream, raspberry coulis

Take 150 gr. hazelnuts, almonds and pistachios, fry them lightly in a dry pan and let them cool. Separate 3 eggs, whisk the whites. In a small pan mix 100 gr honey with 4 tbsp of Canderel 100% sucralose and 3 tbsp water and bring to the boil till 120C (use a thermometer). Then mix this syrup with the eggwhites and fold it till cooled. Then add 25 cl whipped cream, the nuts, 50 gr white raisins and 150 gr raspberries.
Pour into a cake mold lined with cling film . Freeze for 12 hours.
Use a stick blender  to make the coulis from 150 gr raspberries, juice of 1/2 a lemon and 2 tbsp sugar
From Gourmet magazine.

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