Nougat Parfait with a Peach Sorbet and Almond Pan De Gene

Almond Pan de Gene: 

Yield: one 600 x 400 gastro-tray tray at 800g. 

In an electric mixer, whisk the almonds, sugar and eggs together until ribbon stage. 

Add a bit of the whisked egg mix to the melted butter, combine together and fold it back into the remaining mixture. 

Using a whisk, gently fold through the already sieved flour and baking powder and finish folding with a spatula making sure all the sides and base of the bowl have been scraped well. 

Pour the mix onto a silicon-paper lined tray and cook in a convection oven with fan for 10 minutes at 170°. 

When the sponge is just firm to the touch it is cooked. 

Transfer the cooked sponge onto a wire rack, brush lightly with a 1:1 peach puree:stock syrup mixture and allow to cool. 

Nougat parfait: 

Yield: 1x50x30cm gastro container at 1cm deep (800g per gastro). 

Trim a piece of almond pan de gene to 48x28cms to fit a gastro-tray. 

Place the honey, sugar and water into a saucepan. 

Cook the sugar and honey to 116*C, at this stage start to whip the egg whites.

When the sugar is at 121*C, on a slow speed setting, pour the syrup onto the medium peaked egg whites.

Once all the syrup has been added, whisk on a high speed until cool. 

Remove from machine, fold in the prepared fruits and nougatine, then the whipped cream.

Pour into a gastro with soaked pan de gen at the bottom, cover with double plastic and freeze straight away. 

Peach Sorbet: 

Soften the gelatine in iced water. 

Chop up the puree and place in the thermo-mix. 

Make a syrup with the sugar and water and once boiled, add the gelatine and pour over the frozen puree and blend.

Then add the lemon juice and pass through a chinois. 

Refrigerate for at least 6 hours and then transfer to paco-jet containers to freeze. 

Once frozen, churn the ice cream, allow to set-up and pipe using straight edged nozzle at 5mm. Freeze, and then portion to 12cm in length. 

Peach Gel: 

Using the thermo-mix, blend the defrosted purees together with the gellespe and transfer to bottles for service. 

Almond Nougatine tuile: 

In a large stainless steel pan bring the sugar and glucose to a light brown caramel (minimum 170*C), stirring regularly. 

When the mix has reached the right colour and temperature, add the slightly roasted flaked almonds and mix well. 

Pour the nougatine onto a silpat lined tray and allow to cool down completely. 

When cold, break down into pieces and vacuum pack. 

Reserve in a cool dry place for at least 12 hours before crushing down to powder (crushed too freshly cooked, will turn the nougatine into praline paste). 

In a large robot coup, crush until a fine powder. 

Sieve through a large grained sieve and store in vacuum bags. 

Reserve in a cool dry place. 

To cook: Sieve onto silpat and bake at 180C until golden brown , then portion using a knife to 12X3 cms. 

Store in a container with silica at the bottom to keep fresh. 

Almond nougatine: (for inside the parfait): 

Toast the almonds to achieve a golden colour. 

Cook the sugar to 165C then add the salt and the almonds. 

Mix well and transfer to a silpat to cool and “dry out” for 12 hours.

Crush what you need for the parfait and keep the rest in vacuum bags. 

Chef's note: 

When cooking the sugar and glucose stir regularly with a spatula otherwise the sugar will tend to burn the sides of the pan. 

To assemble: 

Place a piece of the portioned parfait (12x3cms) in the middle of a plate topped with 2 pieces of peach sorbet leaving space in the middle for the plum dice.

Top this with a nougatine crisp. 

Using a squeeze bottle form a large dot of sauce 3 cms from the corner of the parfait, place a teaspoon in the sauce and drag it horizontally to the opposite end of the plate.

Arrange some plum brunoise towards the end of the sauce and serve.