Martin Wishart

Blueberry and nougat parfait

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.

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.

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.