Iced Nougat & Chocolate Terrine

Serves 10-12

Preparation and Cooking 50 minutes

Nougat:

• 100ml mineral water
• 150g white sugar
• 50g blanched almonds, chopped
• 50g pecan nuts or walnuts, chopped
• 50g hazelnuts, chopped
• 50g pinenuts, chopped
• 50g candied orange and lemon peel, chopped
• 75g plain dark chocolate, chopped
  

Terrine:

• 225ml double cream
• 4 large egg whites
• 125g white sugar

To serve:

• 250ml raspberry coulis made from:
• 500g fresh raspberries
• 25g white sugar
• 1 tablespoon lemon juice

1. Put the water and sugar for the nougat into a Le Creuset saucepan. Heat gently until the sugar is dissolved, then boil rapidly on a medium heat until it caramelises. Stir in all the nuts, candied peel and chocolate.
2. Spread on a well oiled tray and leave to go cold. When cold, chop into small pieces.
3. Line the terrine with a large piece of cling wrap film with some of it hanging over the rim edge.
4. Whip the cream until thick. Whisk the egg whites until stiff, then add the sugar and beat again until the mixture is stiff.
5. Fold the egg whites into the cream with the chopped nougat. Pour the mixture into the prepared terrine bringing the film over the top. Transfer to the freezer and freeze for 4-5 hours.
6. To unmould, dip the base and sides of the terrine in hot water for a few seconds. Turn out on to a serving plate and remove the film.
7. Using a sharp knife cut into 2.5cm thick slices and serve with a little raspberry coulis.
8. Raspberry Coulis: put the raspberries, sugar and lemon juice into a saucepan. Simmer for one minute then cool and sieve to remove all pips. Taste and adjust the flavour before serving cold.
9. Bon Appétit!

Recipe by: Jean-Pierre Bagnato
Lan Kwai Fong Entertainment
Group Executive Chef