The Paris issue

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Sweet nightingale persimmons with navel orange bavarois à la Mary Ellen


You'll need

4 nightingale persimmons 80 ml vodka 110 gm (½ cup) caster sugar   Navel orange bavarois à la Mary Ellen 200 ml organic milk 125 gm caster sugar 4 egg yolks 1 gelatine leaf (titanium strength), softened in cold water for 5 minutes 60 ml (¼ cup) strained navel orange juice, 30ml pulp reserved 250 ml (1 cup) organic cream, whisked to soft peaks

Method

  • 01
  • For navel orange bavarois à la Mary Ellen, warm milk and sugar in a saucepan over medium heat until sugar dissolves (1-2 minutes). Lightly whisk yolks in a heatproof bowl, then slowly whisk milk into yolks, return to saucepan and stir continuously over low-medium heat until mixture thickly coats the back of spoon (8-10 minutes). Transfer to an electric mixer, squeeze moisture out of gelatine, add to milk mixture, stir to dissolve, then beat mixture until cold (20-25 minutes). Add orange juice and reserved pulp, fold in cream and pour mixture into a 1 litre-capacity bowl and refrigerate until set (3-4 hours).
  • 02
  • Cut persimmons in half. Place vodka in a shallow bowl and caster sugar on a plate. Dip persimmons cut-side down into vodka and press into sugar. Caramelise tops with a blowtorch until sugar browns and just starts to smoke (20-30 seconds). Dust with another layer of sugar and repeat (you don’t want to cook the persimmon – just caramelise the sugar). Serve with a quenelle of bavarois.

Nightingale persimmons are a delicate treat. The caramelised tops are best achieved with the aid of a blowtorch so that the persimmon remains uncooked. The bavarois is a slight deviation from Stephanie Alexander's recipe.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young Rutherglen tokay.

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