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Cooking Recipe Video : Frozen nougat with Raspberry Sauce

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Restaurant: Restaurant de Bacon

Chef: Serge Philippin

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.7/ 5 - 6 votes - 162,451 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Frozen nougat with Raspberry Sauce Frozen nougat nougat with with Raspberry Raspberry Sauce Sauce
Recommended wine with the dish:
Beaumes de Venise
Difficulty level:
Cooking recipe viewed:
162,451
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
Cooking Recipe Ingredients
Nougatine:
  • 0.66 lbs. ground almonds
  • 0.66 lbs. sugar
  • 3.5 oz. preserved fruits (pineapple, apricots, clementines, orange peel, figs)
Other ingredients:
  • 1.1 lbs. fleurette cream (liquid heavy cream)
Italian meringue:
  • 3 egg whites
  • 3.5 oz. rum
  • 0.27 lbs. sugar
Raspberry sauce:
  • 0.88 lbs. raspberries
  • 1.8 oz. sugar
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Macerate the preserved fruits (cut into small cubes) in the rum.
Nougatine preparation:
  1. Grill 0.66 lbs. ground almonds in the oven to give them a light coloration.
  2. Cook 0.66 lbs. sugar to caramel.
  3. When the caramel is ready, pour the grilled almonds inside.
  4. Mix the whole so that the almonds are well covered with caramel.
  5. Spread the whole as thin as possible.
  6. Break the nougatine into small pieces.
  7. Store in the refrigerator.
Preparation of the Italian meringue:
  1. Cook the 0.27 lbs. sugar at 248 degrees F.
  2. Prepare the egg whites. Add 1.4 oz. sugar at the end to bind them strongly.
  3. Add the cooked sugar and stir until completely cooled down. Then, store cold.
Sauce preparation:
  1. Boil the raspberries and the sugar for 2 minutes:
  2. Strain in a thin sieve. Store cold.
  3. Prepare the 1.1 lbs. fleurette cream to a whipped cream (without sugar).
  4. Mix the cold Italian meringue with the whipped cream in an ice-cube "bain-marie".
  5. Incorporate the very cold nougatine and the preserved fruits. Do not mix too long.
  6. Next, fill the moulds and put the whole for 2 hours in the refrigerator.
  7. Cover the serving dish with raspberry sauce. Place an iced nougat slice on it and decorate with a mint leaf and a raspberry.
Restaurant
Name:
Restaurant de Bacon
Phone:
+33 4 93 61 50 02
Website:
www.restaurantdebacon.com
Address:
Boulevard de Bacon Cap d&#
City:
Antibes
Country:
Fr
Overview:
"In 1948, the family Sordello sold pan bagnat, beer, and lemonade at Buffet de Bacon (a tent roof and two trestle tables). Alphonsine Sordello presided over the small seaside establishment and open-air dance floor that became the Restaurant du Bacon in 1950. For 20 years she prepared fish soup, bouillabaisse, small fry, and other dishes with the help of her two sons Etienne and Adrien, called "Didi." As the years went by, with their help and that of Serge Philippin, who became chef in 1980, the restaurant was awarded its first Michelin star in 1985. Frequented these days by a more sophisticated crowd – epicureans of excuisite seafood. Le Bacon, superbly located facing Old Antibes and the Baie des Anges, has acquired an international reputation and professional recognition that crown the efforts of two generations of Sordellos and of course Chef .The next step is soon to come. Le Restaurant de Bacon is closed all day Monday, closed at lunch on Tuesday, and closed from 1st November to 1st march 2007."
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