Thursday, 29 April 2010

Languedoc Roussillon – Banyuls with Ice Cream and Apricot Coulis

The other classic pairing for Banyuls is dark chocolate but I have found a recipe which uses ice cream and apricots that would make a super dinner party dessert. The apricots are used in a coulis (French for strained) which is a form of thick sauce made from puréed and strained fruits (you can also use vegetables).

Nougat Ice Cream and Apricot and Banyuls Coulis

1 bar (250g) nougat
25cl whipping cream
3 eggs
125g almonds
100g sugar
1 can apricots in light syrup
5cl Banyuls
1 pinch of salt.

Heat the cream in a saucepan. Separate the egg whites from the yolks. Whisk the yolks and sugar until they turn white. Pour the cream over the yolks and mix. Put it back into the saucepan and bring to low heat, stirring constantly until it coats the spoon. It should not boil. Cool.

Toast the almonds in a frying pan. Whisk egg whites with the pinch of salt until stiff. Crumble the nougat and mix it with the cooled cream, stir in toasted almonds (reserve a few for decoration) and then mix the egg whites using a spatula. Pour into ramekins and freeze.

Drain the apricots, chop them and then pass through a strainer to remove the skins. Flavour with the Banyuls. Turn out the ramekins onto serving plates and pour the apricot sauce over them. Decorate with reserved almonds.

4 comments:

lostpastremembered said...

I do love port with ice cream... Banyuls must be wonderful with it as well.. the nougat cream sounds divine, Sue!

Loulou said...

This sounds amazing! Thanks for sharing it.

tasteofbeirut said...

Do you know that nougat is My favorite flavor of ice-cream? and with apricots and banyuls, I am in hog heaven!
Thanks for this posting! I may just make this ice-cream, banyuls or not!

Sue said...

Thanks! It's quite an easy one to do and goes down a treat at dinner parties!