Walnut whip
Item 1 of 1
- 4
- 2 hours 30 minutes
Alyn Williams' signature dessert is a triumph of confectionery nostalgia, re-inventing the chocolate, marshmallow and walnut sweet into a dessert worthy of The Westbury Hotel. You'll need some cookware gadgets to prepare this walnut whip recipe, so take your time to find what you need before attempting it.
First published in 2015
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Ingredients
Metric
Imperial
Nougat glacé
- 45g of candied walnuts, chopped, plus two more for decoration
- 40g of sugar
- 70g of clear honey
- 20ml of glucose
- 4 egg whites
- 185ml of cream
Marshmallow
- 80g of caster sugar
- 35ml of water
- 9ml of glucose
- 18g of egg white
- 6g of gelatine, soaked in cold water for 2 hours
- 1/2 vanilla pod
Garnish
- 200g of milk chocolate
- 1 sheet of gold leaf
SAVE RECIPE
Equipment
- Blow torch
- Thermometer
- Paco jet
- 20cm x 15cm tray
- Spray gun
- 5cm metal pastry rings
Method
1
To start the nougat glacé, boil the sugar, honey and glucose to 110°C
- 40g of sugar
- 70g of clear honey
- 20ml of glucose
2
Meanwhile, whisk the egg whites to firm peaks. Gradually add the hot sugar, honey, glucose mix in a steady stream to the egg whites, while still whisking. Continue until the meringue beings to cool to room temperature and becomes thick and glossy
3
In a separate bowl, whisk the cream to soft peaks then fold the cream into the meringue. Fold in the chopped candied walnuts and store in the fridge until needed
- 185ml of cream
- 45g of candied walnuts, chopped, plus two more for decoration
4
For the marshmallow, line a 20 x 15cm tray with cling film and set aside. Boil the sugar, vanilla, water and glucose to 127°C. Once the mixture reaches 120°C, start to whisk the egg whites in a food mixer
- 80g of caster sugar
- 35ml of water
- 9ml of glucose
- 18g of egg white
- 1/2 vanilla pod
5
At 127°C, pass the sugar syrup through a strainer, pour onto the whisked whites. Add the gelatine directly into the bowl so that the heat from the syrup dissolves the leaves
- 6g of gelatine, soaked in cold water for 2 hours
6
Whisk until a fluffy light consistency is reached, then pour into the prepared tray and smooth over with a palette knife to create an even surface. Set aside in the fridge until cool
7
Once set, cut into small pieces, caramelise with a blow torch and fold through the nougat glacé
8
To combine, you will need to use a Paco Jet. Fill the beakers three quarters full with the parfait marshmallow mix, freeze and then run through the Paco Jet. This will reduce the volume in the beaker to be less than a third full
9
Combine another third of the mixture that has yet to be put through the paco jet. Freeze again and then blitz 3 more times before freezing in the cylinders
10
Fill 5cm metal pastry rings to the top with the frozen mixture and freeze to set. You may need to soften slightly beforehand to make it easier to work with
11
Once frozen, de-mould and spray with milk chocolate using a spray gun and finish with a half candied walnut and some gold leaf on top
- 200g of milk chocolate
- 1 sheet of gold leaf
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