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Nougatine raspberry cloche

11 September 2006

Ingredients

(serves 10)

Good-quality white chocolate ice-cream
Soft raspberry sorbet

FOR THE NOUGATINE:

500g sugar
125g whole almonds
12g whole hazelnuts
50g glucose

FOR THE RASPBERRY SAUCE:

250g raspberries
100g icing sugar

FOR THE FEATHERING:

200g mango purée
200g natural yoghurt

FOR DECORATION:

Seasonal fruit

Method
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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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