Cherry and pistachio nougat glacé

Cherry and pistachio nougat glacé

By
From
French Lessons
Serves
8
Prep
30 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
3 egg whites
125g sugar
25ml whisky
190ml cream
100g glace cherries, roughly chopped
50g unsalted pistachios, blanched and peeled

Method

  1. Line a 1 litre terrine mould or 8 x 120 ml ramekin dishes with plastic wrap and place in the freezer to chill.
  2. To make the Swiss meringue, put the egg whites and sugar in a stainless-steel bowl and, whisking lightly, warm slowly to 65°C in a bain-marie or over a pan of gently simmering water. Tip into the bowl of your electric mixer and whisk at the highest speed until the mixture stops steaming. Reduce the speed to medium and continue whisking until the mixture is just warm. Reduce the speed again to the lowest setting, and continue whisking until the mixture reaches room temperature. Briefly stir in the whisky.
  3. In another bowl, whisk the cream to soft peaks, then fold it into the meringue. Fold in the cherries and pistachio until just evenly distributed and pour into the prepared moulds. Freeze until firm. The parfait will keep in the freezer for up to 3 weeks.
  4. To serve, dip the mould into warm water for a few seconds, cover with a board or large plate and invert. Remove the mould and peel away the plastic wrap. Use a sharp knife to cut into slices and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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