Chef Frederic Oger, Pastry Chef at Park Rotana Abu Dhabi.

Ingredients

For the nougat parfait
500ml whipped cream
5 egg yolks
200ml honey
1 vanilla pod
50g roasted almond flakes
100g roasted hazelnuts
35g pistachio
50g currants

For the crunchy biscuit
100g butter
100g sugar
1 egg
200g flour
2ml vanilla essence

For the raspberry coulis
300ml raspberry puree
50g sugar

Method

1. Heat a pan and bring the honey to the boil
2. Whip together the yolk and vanilla pod seed. Pour the honey into the yolk and make a pâte à bombe (hot egg yolk mixture)
3. When the pâte à bombe has cooled down, fold in the whipped cream. Add the cold nuts and currants
4. Fill a cake tin with the nougat mix and keep in the freezer to set
5. Cream together the butter and sugar until slightly fluffy before adding the eggs and vanilla essence
6. Add in the flour and leave the mix to rest in the fridge
7. Roll the dough to 2mm thickness and cut into a six inch square. Bake at 180°C until lightly golden
8. Cook the puree with sugar and keep aside to cool
9. Assemble the dessert with the crunchy biscuit, a slice of nougat parfait, a portion of wild berries on the side and the raspberry coulis to decorate

This recipe serves ten and comes from Frederic Oger, Pastry Chef at Park Rotana Abu Dhabi.