Raspberry Nougatine Recipe With Pistachio Cream

This is one of Mark Jordan's all-time favourite desserts; the simplicity of the flavours and the stunning presentation make for an endlessly impressive dish. This raspberry nougatine recipe can be taken in stages, as you can make the sorbet syrup ahead of time

Ingredients

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Imperial

Nougatine

1000g of caster sugar

Pistachio cream

250ml of double cream
50g of icing sugar
20g of pistachio paste
20g of pistachio nuts, chopped

Raspberry sorbet

1 lemon, juiced

Sorbet syrup

500g of caster sugar
500ml of water
50ml of glucose
1 vanilla pod

Raspberry coulis

250g of punnet of raspberries
50g of caster sugar
1/2 lemon, juiced

Garnish

2 punnets of raspberries, fresh, each weighing 250g
1 handful of pistachio nuts, chopped
1 handful of mint leaves

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Food processor or blender
Fine sieve
Heavy based pan
Piping bag 1-2cm nozzle
Ice cream maker

For the raspberry coulis, wash the raspberries in a bowl of cold water to remove any stones or debris, then remove from the water and place onto a cloth to dry

250g of punnet of raspberries

Place into a saucepan and put on the heat. Add the sugar and lemon juice and heat up until the edges of the raspberries start to bubble, then remove from the heat and pour into a food processor

50g of caster sugar
1/2 lemon

Purée until silky smooth, remove from the processor and pass through a fine sieve by pushing through with the back of a ladle. Reserve 475ml for the sorbet and place the remainder into a squeezy bottle. Place both into the fridge until required. It will keep for 3 to 4 days

Once cooled pour into an ice cream machine and churn (following the manufacturer’s instructions) until set. Pour into a sealed container and place into the freezer for a couple of hours to set completely

For the nougatine, preheat the oven to 150°C/Gas mark 2

For the sorbet syrup, place all the ingredients into a thick-bottomed pan and place onto the heat, stirring all the time. Once the syrup comes up to the boil, boil for another 3 minutes and then remove from the heat

500g of caster sugar
50ml of glucose
500ml of water
1 vanilla pod

Allow the syrup to cool before placing it in a sealed container in the fridge. It will keep for up to a week

For the raspberry sorbet, boil the sorbet syrup in a saucepan then remove from the heat, add the raspberry coulis and lemon juice, return back to the heat and reboil. Place the mix into a bowl and chill in the fridge

1 lemon

To prepare the nougatine discs which form the base of this dish, place the caster sugar into a thick-bottomed pan and place onto a very low heat. Watching all the time gently melt the sugar, stirring every now and again

1000g of caster sugar

After a short while all of the sugar will have turned into a golden syrup consistency – at this stage pour onto a non-stick tray and leave to cool completely

Once the sugar has cooled down and become hard, use a rolling pin to break it up into pieces before placing into a food processor. Pulse the sugar until it becomes a fine powder, then remove from the blender and store in an air-tight container. It will keep for a couple of days

Make a stencil of a 5cm circle by cutting a hole into a plastic lid from an old ice cream container and place on a baking tray. Place the powdered sugar into a sieve and gently give a light dusting over the stencil. Gently remove the stencil and you will be left with a disc of sugar – you need 16 discs in total

Place the tray with the sugar discs into the oven just long enough for the sugar to melt back into a liquid – this will take maybe 1 to 2 minutes

Remove from the oven and allow to go completely cold and hard. Place into an air tight container until required – they will keep for a couple of days

Pistachio cream, place the cream and icing sugar into a mixing bowl along with the pistachio paste and whisk until it forms soft peaks. Add the pistachios and place into a piping bag until needed

250ml of double cream
50g of icing sugar
20g of pistachio paste
20g of pistachio nut

To plate, take four glass serving plates and place one disc of the nougatine in the corner of each. On the disc arrange six raspberries in a circle on the outside of the disc, leaving a space in the centre for the cream. Fill the centre of the raspberries by piping in the pistachio cream

2 punnets of raspberries

Place on top of this another disc of nougatine and repeat the process again until you end up with three layers of the raspberries and pistachio cream

Place an extra disc of nougatine on the top of the dish. Remove the raspberry coulis from the fridge and use the bottle to make several swishes around the dish

Sprinkle with the pistachios, add a small ball of the raspberry sorbet and garnish with the mint. Serve immediately

1 handful of pistachio nut
1 handful of mint leaves

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Mark Jordan

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

Raspberry nougatine, pistachio cream and raspberry reduction

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