For some reason I found I had lots of nougat stashed away in the back of the cupboard. Knowing it wouldn’t get eaten in its raw form I made this pudding. It is the hard variety of nougat you need for this recipe-mine was from Lidl which comes covered in rice paper. There is no need to peel it off. The parfait doesn’t set hard so you can bring it straight from the freezer to cut into slices.
- 100g white chocolate, finely chopped
- 3 tablespoons milk
- 225g hard nougat
- 6 egg yolks
- 150g icing sugar, sifted
- 300ml double cream
- Sprinkle the inside of a 1 litre loaf tin with water. Shake out any excess water then line with cling film. The dampness will help the cling film stick to the sides. Place the chocolate and milk in a suitable bowl and microwave for 30-60 seconds. Check after 30 seconds-don’t overheat the chocolate. Swirl the bowl around to amalgamate the melted chocolate and milk. Set aside to cool.
- Place the nougat in a food processor and process until it resembles coarse gravel. Set aside. In a large mixing bowl whisk the egg yolks and sugar until very thick and pale, about 4-5 minutes. Carefully fold in the cooled chocolate. Lightly whip the cream –it should only just hold its shape. Fold into the egg mixture followed by the nougat. Pour into the prepared loaf tin and cover with cling film. Freeze for at least 6-8 hours until hard.
- To serve, turn the parfait out on to a serving plate and peel off the cling film. Serve in slices with some fresh raspberries or poached rhubarb. You need a zingy fruit to offset the sweetness of the parfait.