Exotic Nougat

A DIFFERENT CHRISTMAS FLAVOUR
Sergi Vela encourages us to experience a different kind of Christmas with his more personal flavour of nougat.
A recipe inspired by exotic, refreshing fruit with a luxurious, velvety exterior.

Recipe

Created by

Sergi Vela -

Products

Chocolate couvertures - Istak - drops - 5 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

raspberry praline

ingredients	preparation
150g Chocolate couvertures - Istak - drops - 5 kg bag 130g soft Jijona praline 8g Freeze dried raspberry powder	Melt the white Istak chocolate. Mix all of the ingredients together in the food processor and blend until homogeneous. Pipe into a silicone mould. Put in the blast chiller.

mango praline

ingredients	preparation
360g nougat paste 100g Mango 50g Freeze dried mango powder	Create an emulsion with all of the ingredients together in the food processor and blend until homogeneous. Put in a piping bag and set to one side.

yellow paint

ingredients	preparation
150g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket 150g Chocolate couvertures - Istak - drops - 5 kg bag 1g yellow food coloring	Melt the cocoa butter and white chocolate, then mix. Add the colouring, then create an emulsion.

finishing touch

Temper the white Istak chocolate with yellow food colouring and line the mould with the nougat.
Fill halfway up with the mango praline and leave to stand for 1 minute.
De-mould the strips of raspberry praline and add one to each piece of nougat.
Fill to the top with the rest of the mango praline.
Seal with more yellow tempered chocolate.
Leave the entire piece to crystallize.
De-mould and coat with the yellow paint.

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