In our series of recipes in partnership with The Good Grocer, we’ve called on top chefs to help ring in the festive season in style.
This festive season, in partnership with The Good Grocer, WA Good Food Guide drew on its network of talented chefs and set them a challenge: fill their basket at any of The Good Grocer stores and put together a recipe that speaks both of the season and their own unique style, to share with us and you. First up: Nicolas Delorme, chef at Perth’s buzzing, sophisticated Vincent Wine. His recipe? A showstopping nougat glacé, given an edge with a pistachio praline coating. Go all out with meringue and coulis as garnishes, or keep it simple with fresh fruit to match.
Nougat glacé
6 eggs, separated
200g honey
120g caster sugar
800ml pure cream, whipped to soft peaks and chilled
Fresh fruit or berry compote and meringue, to serve
Praline
120g caster sugar
300g almonds
150g pistachios
For the praline, add the sugar to a saucepan over low heat and stir until it melts then turns into a light golden caramel. Add the almonds and pistachios and stir to coat, then pour the mixture onto a baking tray lined with baking paper. Leave to cool, then transfer to a blender and blitz until coarsely ground.
To make the nougat, start beating the eggwhites in a stand mixer fitted with the whisk attachment. Meanwhile, bring the honey to the boil in a small saucepan. After 2 minutes of whisking, and with the motor still running on medium speed, slowly drizzle the hot honey into the eggwhites until it’s all incorporated.
Reduce speed to low, add the egg yolks and the sugar and continue to whisk until everything is combined and the meringue has cooled down to about room temperature.
Fold in the whipped cream and half the blitzed praline, then pour the mixture into log moulds and freeze for at least 4 hours or overnight until set.
Once frozen, roll the nougat in the rest of the praline and decorate with fresh fruits.
