Exotic nougat

A DIFFERENT CHRISTMAS FLAVOUR
Sergi Vela encourages us to experience a different kind of Christmas with his more personal flavour of nougat.
A recipe inspired by exotic, refreshing fruit with a luxurious, velvety exterior.

raspberry praline

Ingredients Preparation
  • 150g
    Istak
  • 130g
    soft Jijona praline
  • 8g
    Freeze dried raspberry powder
  • Melt the white Istak chocolate.
  • Mix all of the ingredients together in the food processor and blend until homogeneous.
  • Pipe into a silicone mould.
  • Put in the blast chiller.

mango praline

Ingredients Preparation
  • 360g
    nougat paste
  • 100g
    Mango
  • 50g
    Freeze dried mango powder
  • Create an emulsion with all of the ingredients together in the food processor and blend until homogeneous.
  • Put in a piping bag and set to one side.

yellow paint

Ingredients Preparation
  • 150g
    Cocoa butter
  • 150g
    Istak
  • 1g
    yellow food coloring
  •  Melt the cocoa butter and white chocolate, then mix.
  • Add the colouring, then create an emulsion.

finishing touch

  • Temper the white Istak chocolate with yellow food colouring and line the mould with the nougat.
  • Fill halfway up with the mango praline and leave to stand for 1 minute.
  • De-mould the strips of raspberry praline and add one to each piece of nougat.
  • Fill to the top with the rest of the mango praline.
  • Seal with more yellow tempered chocolate.
  • Leave the entire piece to crystallize.
  • De-mould and coat with the yellow paint.

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