Cook with Clerehugh - Iced Nougat TerrineBy Paul Clerehugh
February 19, 2009
This is a dreamy dessert. It’s light, sweet without being sickly, and it’s absolutely moreish.
It is a dinner party dream as you can make it up to a month in advance and it will still be drop dead gorgeous.
In the picture I’ve served it with a scoop of raspberry sorbet as this seems to work well as an accompanying flavour.
Alternatively try raspberry coulis if you prefer.
Nougat originated from Montelimar – for centuries it has been a Mediterranean favourite for those with a sweet tooth.
I hope you enjoy the Brasserie’s version of this classic.
- 150g shelled hazelnuts
- 425g caster sugar
- 6 egg whites
- 450ml double cream
- 75g glacé cherries, quartered
Begin by browning the hazelnuts in a pre-heated oven at 230ºC or 450ºF or gas mark 8 for five minutes – peel off skins and roughly chop.
Next, heat a thick-bottomed pan. Put 150g of the sugar in the pan and melt to light golden caramel – add the hazelnuts.
Pour this mixture onto a cold, oiled tray and leave it to set. When cold, break in to little pieces of praline.
Whip egg whites and remaining sugar together to form stiff meringue peaks.
Whip the cream to stiff peaks then fold together with the meringue mix, crushed praline and glacé cherries.
If you have one, line a terrine tin or a loaf tin with greaseproof paper and freeze for 24 hours until hard.
Paul Clerehugh is chef and proprietor of London Street Brasserie, Reading, and The Crooked Billet, Stoke Row