Search
The Caterer

Nougatine raspberry cloche

11 September 2006
Nougatine raspberry cloche

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!