( Nutty, crunchy almond tuile cigarelos infused with an exotic spicy butterscotch mousse laced with creamy Zabayon and dark Belgian chocolate ice cream Quenelle )
SERVES — 4 COOKING TIME 50 MNTS
Recipe for Nougatine Tuiles
- 125 grams sliced /powdered almonds
- 165 grams sugar
- 15 grams butter (optional)
- 1/2 tablespoon oil (vegetable, sunflower, peanut)
Preheat oven to 350F.
Spread the almond powder on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, till it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute and then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet. Roll out each piece on a warm, lightly oiled baking sheet essentially to work quickly, since the nougatine rapidly becomes brittle. Roll the tuiles into cylinders / cigar shapes to pipe in the prepared Butter scotch Mousse with a hint of star anise flavour to give an exotic spice fusion of flavors.
Recipe for butter scotch star anise Mousse:
- 3 egg yolks – optional
- pinch of salt
- 1/2 tablespoon (3.5gr) powdered gelatin + 2 tablespoons water
- 100ml water
- 1 /2 cup (100gr) sugar
- 1 star anise
- 1 cup heavy cream
- 4 tbsp butter scotch ice cream
- few drops of butterscotch essence
In the bowl , whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over the water, set aside. Combine the remaining water, sugar and star anise in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the syrup till it reaches 220 F. Remove the star anise and pour the syrup in a container with a spout. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture ( optional ) and continue to whisk on medium high until it triples in volume and cools to room temperature. In a separate bowl, whip the heavy cream to soft peaks with the butter scotch ice cream and essence. Gently fold the mixture into the whipped cream and use immediately piping into the tuile cigars.
Assembly :- Lace the plate with the left over butterscotch zabayon. Place the stuffed cigarelos vertically and garnish with dark Belgian chocolate ice cream quenelles — Serve pre plated — chilled.
Regional Exec. Chef
The Pride Hotel