Nougatine Tulips with Orange Liqueur Sabayon and ZESPRI® GOLD Kiwifruit
Serves: 6 - 8
Ingredients
Nougatine Tulip (prepare the mixture 24 hours prior to use)
- ½ cup (4 oz) caster (superfine) sugar
- 2 egg whites
- ½ cup (2 oz) flour, sifted
- 50 g (2 oz) butter
Frozen Orange Liqueur Sabayon
- 10 egg yolks
- 1 cup sugar
- ½ cup water
- 2 cups heavy cream
- 4 tablespoons of orange liqueur (Grand Marnier or Mandarin Napoleon)
- 4 ZESPRI® GOLD Kiwifruit, peeled and sliced in wedges
- Fresh mint
Directions
Nougatine Tulips
1. Melt the butter then cool. Whip the egg whites a little, then gradually add the sugar, beating until shiny and thick. Fold in the flour, then the melted butter
2. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper. Thinly spread 4 cm (1.5 in) rounds of the mixture on the tray. Bake for about 4 minutes, until the edges begin to turn brown. Remove from the oven and cool a few moments before placing the nougatine into moulds or small bowls (muffin tins). The nougatine will take a basket / tulip shape. Once the tulip is cold, remove from the bowl and set aside (the baking may have to be done in batches)
Frozen Orange Liqueur Sabayon
1. Beat the yolks in an electric mixer on slow speed
2. Simmer the sugar and the water in a saucepan to 140°C (275°F) or just before the mixture caramelises. Fold the sugar / water mixture immediately into the beaten egg yolks (which are still turning at slow speed). Cool. Whip the heavy cream and the orange liqueur together, until stiff
3. Combine the cream / liqueur with the egg mixture and freeze for at least 2 hours, until firm
4. To serve – centre a tulip on each serving plate. Place 1 scoop of orange liqueur sabayon in each tulip. Garnish each plate with ZESPRI® GOLD Kiwifruit wedges and fresh mint. Serve immediately