Walnut Whip Recipe - Great British Chefs

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.

Ingredients

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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

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Blow torch
Thermometer
Paco jet
20cm x 15cm tray
Spray gun
5cm metal pastry rings

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 stream 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 cold 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. Freeze 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 beforehand 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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Alyn Williams

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 five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.

Walnut whip

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