Exotic Nougat
A DIFFERENT CHRISTMAS FLAVOUR Sergi Vela encourages us to experience a different kind of Christmas with his more personal flavour of nougat. A recipe inspired by exotic, refreshing fruit with a luxurious, velvety exterior.
- Level:
-
Easy
raspberry praline
Ingredients: raspberry praline
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130 gsoft Jijona praline
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8 gFreeze dried raspberry powder
Preparation: raspberry praline
- Melt the white Istak chocolate.
- Mix all of the ingredients together in the food processor and blend until homogeneous.
- Pipe into a silicone mould.
- Put in the blast chiller.
mango praline
Ingredients: mango praline
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360 gnougat paste
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100 gMango
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50 gFreeze dried mango powder
Preparation: mango praline
- Create an emulsion with all of the ingredients together in the food processor and blend until homogeneous.
- Put in a piping bag and set to one side.
yellow paint
Ingredients: yellow paint
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1 gyellow food coloring
Preparation: yellow paint
- Melt the cocoa butter and white chocolate, then mix.
- Add the colouring, then create an emulsion.
finishing touch
- Temper the white Istak chocolate with yellow food colouring and line the mould with the nougat.
- Fill halfway up with the mango praline and leave to stand for 1 minute.
- De-mould the strips of raspberry praline and add one to each piece of nougat.
- Fill to the top with the rest of the mango praline.
- Seal with more yellow tempered chocolate.
- Leave the entire piece to crystallize.
- De-mould and coat with the yellow paint.
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