Good-quality white chocolate ice-cream
Soft raspberry sorbet
FOR THE NOUGATINE:
125g whole almonds
12g whole hazelnuts
FOR THE RASPBERRY SAUCE:
100g icing sugar
FOR THE FEATHERING:
200g mango purée
200g natural yoghurt
To make the nougatine: boil the sugar water until caramel (160ºC). Add almonds and hazelnuts and stir well. Tip onto a greased black tray allow to cool then crush to a fine powder and sprinkle onto a tray lined with wax paper. Heat in the oven until the powder melts then allow to cool.
Cut a disc 9.5cm in diameter from the nougatine cut a line from the centre of the disc to the edge then place in dome-shaped mould.
Cut a separate strip at 1/2cm x 3cm and mould around your finger to form a handle.Tip out the nougatine cloche flick with chocolate and place the handle on top using chocolate.
Line the dome-shaped mould with white chocolate ice-cream fill with raspberry sorbet. Place a disc of vanilla sponge on top soak with kirsch then freeze. Tip out ice-cream and dress with sauce cloche fruits and feathering.