for a GEOFORME mould L.35cm, Ht 7.5cm
How to make nougatine:
Roast the almonds and hazelnuts for 20 minutes in the oven at 120°C (thermostat 4).
Melt the sugar, honey and water, until browned/caramelised, add the lemon juice.
Remove from heat and add the almonds, hazelnuts and pistachios. Return to low heat and mix well. Spread this mixture on a sheet of oiled cooking paper.
Allow to cool completely. Crush with a knife.
Put the raisins to soak in the rum. Bring to the boil and let them infuse and cool
How to make ‘pâte à bombe’ dough :
Bring the honey and water to the boil, allow to cook for 3 minutes.
Beat the yolks in a mixer and add the honey syrup and hot water.
Whisk until completely cooled down and place in a large salad bowl.
How to prepare an Italian meringue :
Bring the honey and sugar to a boil up to 120°C.
Whisk the whites until they are stiff and add this mixture to the whites continuously, whisk until it completely cooled down.
Add this mixture to the ‘pâte à bombe’ dough.
Mix the cold liquid cream with a mixer until it rises, and add it to the previous mix, along with crushed nougatine and rum-pickled grapes.
Mould into a GEO Forme mould (L.35x7x7.5cm) previously lined with a sheet of greaseproof paper.
Keep some of this mix to taste this tasty recipe before introducing it to your guests...
Put it in the freezer for at least 24 hours, turn out and serve it in thin slices accompanied by a coulis of red or yellow fruits.
Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.
His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.
Super recette de nougat artisanal glacé!!