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Greengage nougatine

less than 30 mins

Ingredients

preparation time

For the sabayon

cooking time

8 free-range egg yolks


100g/3oz caster sugar
250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume
de Venice
small pinch cayenne pepper
1-2 tsp freshly squeezed lemon juice
200ml/7fl oz whipping cream, whisked until soft peaks form when the
whisk is removed

For the meringues


3 free-range egg whites
squeeze lemon juice
60g/2oz caster sugar
500ml/18fl oz full-fat milk, preferably organic

For the nut garnish


40g/1oz flaked almonds
2 tbsp chopped pistachio nuts
1 tsp kirsch
10g/oz icing sugar

For the nougatine


200g/7oz flaked almonds
440g/15oz caster sugar
220g/8oz glucose liquid
1 ready-made long thin toffee

For the greengage compte and pure


400g/14oz greengages, cut in half, stones removed
25g/1oz caster sugar
pinch vitamin C powder (available from chemists)
lemon, juice only
small knob of unsalted butter

Preparation method
1. For the sabayon, whisk the egg yolks, sugar and dessert wine
together in a large heatproof bowl until pale and fluffy.

2. Set the bowl over a pan of barely simmering water (do not allow the
bottom of the bowl to touch the water) and continue to whisk for 3-4
minutes, or until the mixture is pale and has thickened (the
temperature of the mixture should reach about 78-80C).

30 mins to 1 hour
Serves 4

By Raymond Blanc
From Series 1
This recipe makes more
sabayon than you will need for
the dessert. The remainder will
keep in the fridge in a sealed
container for up to 2 days.

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3. Remove from the heat, set the bowl in a larger bowl of iced water
and whisk again until cool.
4. Whisk in the cayenne pepper and lemon juice. Set aside until
completely cold.

5. Whisk one-third of the whipped cream into the cooled sabayon


mixture, then carefully fold in the remaining cream until just
combined.

6. Chill the sabayon in the fridge for at least two hours, or up to 12


hours.

7. For the meringues, whisk the egg whites and lemon juice in a clean
bowl until soft peaks form when the whisk is removed.

8. Add the sugar a third at a time, whisking well after each addition,
until stiff peaks form when the whisk is removed.

9. Bring the milk to the boil in a large, shallow, lidded pan. Reduce the
heat until the mixture is just simmering.

10. Dip 2 tablespoons in hot water, then make 8 quenelles of the


meringue mixture, using the spoons to shape the meringue.
Carefully lower each quenelle of meringue into the simmering milk.
Cover the pan with the lid and poach for 7-10 minutes, carefully
turning the meringues over halfway through cooking.

11. Remove the poached meringues from the pan using a slotted
spoon and set aside to drain on a small tray until needed. Discard
the poaching milk.

12. For the nut garnish, place the almonds and pistachios into a bowl
and lightly cover with the kirsch. Dust with the icing sugar.

13. Spread the coated almonds onto a baking tray and toast in the oven
for 4-6 minutes, or until the icing sugar has melted and
caramelised. Set aside to cool.

14. For the nougatine, preheat the oven to 160C/320F/Gas 2. Sprinkle


the almonds onto a baking tray and bake for 3-5 minutes, or until
lightly toasted.

15. Heat the sugar and glucose in a pan over a medium heat and cook
for 8-10 minutes, stirring occasionally, until the temperature
reaches 117C/243F (use a cooks' thermometer to test this).

16. Add the toasted almonds, mix thoroughly, then spread the mixture
onto a non-stick baking tray and set aside to cool and harden.

17. When the nougatine has cooled and hardened, break it into smaller
pieces, then blend to a fine powder in a food processor.

18. Sieve the nougatine powder onto a silicon baking mat set on a
baking tray to form a thin layer, then return to the oven and bake for
4-5 minutes, or until the nougatine has formed a thin layer and is
shiny. Set aside to cool slightly.

19. Once the nougatine is no longer sticky but still pliable, cut 4 circles
from the nougatine layer using a 12cm/4in round pastry cutter and
4 circles using an 8cm/3in round pastry cutter. Use a 2cm/1in to cut

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8 semi circles.

20. Place the shapes on the silicone mat set on a baking sheet and
warm in the oven for 2 minutes, or until soft enough to mould.

21. Mould the large nougatine circles over an upturned bowl and trim
away any rough edges. Set aside to cool and harden. If the
nougatine gets too firm to mould, return it to the oven to warm up.

22. Mould the smaller nougatine circles over the rounded back of a
ladle. Set aside to cool and harden. If the nougatine gets too firm to
mould, return it to the oven to warm up.

23. Melt the end of the stick of toffee using a blowtorch and use the
melted end to glue two nougatine semi circles onto opposite sides
of each large nougatine bowl to make 'handles' for the 'pot'.

24. Repeat the process three times to create four nougatine 'pots'.
25. For the greengage compote and coulis, place the greengages,
10g/oz of the caster sugar, the vitamin C powder and the lemon
juice into a bowl. Mix well to combine and set aside to marinate for
5 minutes.

26. Heat the remaining sugar in a heavy-based pan over a low heat
until caramelised. Add the butter and stir well. Continue to cook
until the mixture forms a smooth caramel.

27. Add the marinated greengages and stir well to combine, then cover
the pan with a lid and continue to cook over a low heat for 12-15
minutes, or until the greengages are tender.

28. Blend half of the greengage mixture in a food processor to a fine


pure. Set the remaining greengage mixture aside to cool slightly.

29. To serve, spoon some of the greengage pure into the middle of
each of four serving plates. Place one nougatine 'pot' into the
centre of the pure and spoon in some of the greengage compote.
Place a poached meringue into each nougatine 'pot'. Spoon over
some of the sabayon. Sprinkle some of the chopped pistachios and
the toasted almond flakes over the dessert, then lean the 'lid'
alongside each 'pot'.

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