Indulge your guests with this elegant fruit dessert.
RECIPE DETAILS
1. Brown the flaked almonds by grilling them or heating them in a dry non-stick pan.
2. Put the caster sugar into a saucepan, for the nougat, with 1.5 tablespoons of water. Heat gently until all of the sugar has dissolved. Now increase the heat and cook until the liquid is a light caramel in colour, being careful not to overcook it or allow it to turn dark.
3. Remove from the heat and mix in the browned flaked almonds, stirring with a wooden spoon until the almonds are completely covered.
4. Turn the almond mixture out onto some oiled baking paper or a baking mat and allow to cool for 1 hour. Once cool, crush into tiny pieces using the end of a rolling pin.
5. To make the meringue, gently heat the 50g sugar and the honey for the meringue in a small pan until melted. Turn up the heat and test the temperature with a thermometer. When 110°C / 225°F is reached, start whisking the egg whites.
6. When the egg whites form soft peaks, add the sugar honey mixture slowly, whisking all the time, until the meringue mixture has cooled. (Do not stop whisking until cool). Now add the crushed sugared almonds to the meringe mixture.
7. Whip the double cream to form soft peaks and gently fold it into the mixture. Put into the ramekin dishes or one large terrine dish lined with cling-wrap and freeze for at least 6 hours.
8. To make the Peach Coulis, puree the fruit and the lemon juice in a blender, pass it through a fine sieve and then add the cold syrup.
9. To make the brandy snaps whisk the butter until it is soft and pale. Now add the sugar, continue to whisk and then add the flour.
10. Put the golden syrup into a pan and heat until it is just runny. Add the golden syrup to the mixture and whisk. Refrigerate for 4 hours before cooking.
11. Put a teaspoon full of the mixture into the palm of your hand, then flatten it onto a baking sheet and repeat until you’ve used all the mixture (the mixture will spread, so leave space around each one).
12. Bake them for up to 10 minutes or until golden brown. Whilst still warm wrap around a steel (knife sharpener). As they cool they will solidify.
