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.
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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To start the nougat glacé, boil the sugar, honey and glucose to 110°C
40g of sugar
70g of clear honey
20ml of glucose
Meanwhile, whisk the egg whites to firm peaks. Gradually add the hot sugar, honey, glucose mix in a steady srteam to the egg whites, while still whisking. Continue until the meringue beings to cool to room temperature and becomes thick and glossy
4 egg whites
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
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
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 old water for 2 hours
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
Once set, cut into small pieces, caramelise with a blow torch and fold through the nougat glacé
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
Combine another third of the mixture that has yet to be put through the paco jet. Freezer again and then blitz 3 more times before freezing in the cylinders
Fill 5cm metal pastry rings to the top with the frozen mixture and freeze to set. You may need to soften slightly before hand to make it easier to work with
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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