Nougatine raspberry cloche

11 September 2006
Nougatine raspberry cloche


(serves 10)

Good-quality white chocolate ice-cream
Soft raspberry sorbet


500g sugar
125g whole almonds
12g whole hazelnuts
50g glucose


250g raspberries
100g icing sugar


200g mango purée
200g natural yoghurt


Seasonal fruit

To make the nougatine: boil the sugar water until caramel (160ºC). Add almonds and hazelnuts and stir well. Tip onto a greased black tray allow to cool then crush to a fine powder and sprinkle onto a tray lined with wax paper. Heat in the oven until the powder melts then allow to cool.

Cut a disc 9.5cm in diameter from the nougatine cut a line from the centre of the disc to the edge then place in dome-shaped mould.

Cut a separate strip at 1/2cm x 3cm and mould around your finger to form a handle.Tip out the nougatine cloche flick with chocolate and place the handle on top using chocolate.

Line the dome-shaped mould with white chocolate ice-cream fill with raspberry sorbet. Place a disc of vanilla sponge on top soak with kirsch then freeze. Tip out ice-cream and dress with sauce cloche fruits and feathering.

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