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Martin Wishart

Chef

"Scotland has a fantastic larder of seasonal and local food all year round."

Martin Wishart gave Edinburgh its first Michelin Star in 2001 and, more recently, he won the title of Scottish Chef of the Year 2006 and the EatScotland Gold Award in May 2007.
 

Blueberry and nougat parfait

Martin Wishart: Chef

Ingredients:

Praline:
  • 80g caster sugar
  • 80g blanched almonds

Blueberry Coulis:
  • 300g blueberries
  • 1dsp honey
  • 80mls syrup (made from 100g sugar and 200ml water)
Parfait:
  • 4 egg whites
  • 150g caster sugar
  • 250ml double cream
  • 80g blueberry coulis
 
Method:

Praline:
  1. Place the sugar and a little water in a heavy based saucepan and cook slowly on a low heat until the sugar has completely dissolved.
  2. Continue to cook to a golden caramel colour and mix in the almonds, pour onto a sheet of greaseproof paper, then leave to cool.
  3. Once cool and set hard, wrap well in cling film and smash into small pieces with a rolling pin.
Blueberry coulis:
  1. Put the blueberries, syrup, and honey into a sauce pan and bring to the boil.
  2. Place in a liquidizer and blitz until smooth.
  3. Pass through a sieve and leave to cool.
Parfait:
  1. Lightly whip the cream and mix in 80g of the blueberry coulis.
  2. In a separate bowl whip the egg whites until they form soft peaks. Whisk the sugar in and carry on whisking until the mixture forms stiff peaks.
  3. Then, fold in the cream mixture, followed by the praline pieces.
  4. Put the mixture into a piping bag with a large nozzle, and pipe into moulds.
  5. Place the moulds into the freezer for 5-6 hours until well frozen.
  6. Take out of the moulds and leave to sit at room tempter for 2-3 minutes.
Serve:

Serve the parfait with the remaining coulis.
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Martin Wishart





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