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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Nougat parfait with white truffle

11 September 2006
Nougat parfait with white truffle

Ingredients

(Serves 10)
400g nougat
10 egg yolks
5 egg whites
250g caster sugar
1 litre double cream
60ml water
2 drops truffle oil
1tsp truffle honey

Method Mix the water and sugar. Bring up to 120°C and whisk on to egg yolks. Continue whisking in the mixer till cool. In a different bowl, whip the egg white and fold into the sabayon. Chop the nougat and mix with the eggs gently. Add two drops of truffle oil. Whip the double cream and add gently to the mix. Pour the mix into a mould and freeze for at least six hours. Serve the nougat with a drop of truffle honey and shaved white truffle.

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