Walnut whip

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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




Nougat glacé


  • 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



  • 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
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
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
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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