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Greengage cassolette

From Raymond Blanc's Kitchen Secrets (BBC): http://www.raymondblanc.com/
One of Le Manoir’s oldest and much loved classics. Poached Greengages & meringue, in the finest nougatineshell. This dish will change slightly with the season to include other stone fruits, plums, apricots etc But it is the skill and delicacy of the nougatine which makes this dish exquisite.
To make the greengage coulis, cook one recipe of Pan fried greengages, a day in advance, puree in a blender and use it as a delicious coulis to finish the dish.
Serves 4

For the sabayon
8 free-range egg yolks
100g/3½oz caster sugar
250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice
1 gelatine leaf, soaked in cold water for 10 minutes, squeezed dry
small pinch cayenne pepper
2 tsp freshly squeezed lemon juice, to taste
200ml/7fl oz whipping cream, whipped until soft peaks form when the whisk is removed
For the almond flakes
40g/1½oz flaked almonds
2 tbsp chopped pistachio nuts
1 tsp kirsch
10g/½oz icing sugar
For the nougatine
200g/8oz flaked almonds
440g/15½oz caster sugar
220g/8oz glucose liquid
For the meringues
small squeeze lemon juice
6 free-range egg whites
120g/4¼oz caster sugar
1 litre/1¾ pints whole milk
2 tsp vanilla bean paste
For the greengage compôte and coulis
400g/14oz greengages, cut in half, stones removed
10g/½oz caster sugar
pinch vitamin C powder (available from chemists)
small knob of unsalted butter
1 tbsp plum liqueur
For the caramel
50ml/2fl oz water
100g/3½oz caster sugar

1. For the sabayon, whisk the egg yolks and sugar together in a large heatproof bowl until pale and fluffy.

2. Add the wine, then set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).

3. Whisk in the soaked gelatine leaf until dissolved, then remove the bowl from the heat and whisk again.

4. Add the cayenne pepper and lemon juice, to taste, then continue to whisk until the mixture has cooled slightly. Set aside until completely cool.

5. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.

6. Chill the sabayon in the fridge for at least two hours, or up to 12 hours.

7. Preheat the oven to 160C/320F/Gas 2.

8. For the almond flakes, place the almonds and pistachios into a bowl and lightly cover with the kirsch. Dust with the icing sugar.

9. Spread the coated almonds onto a baking tray and toast in the oven for 4-6 minutes, or until the icing sugar has melted and caramelised. Set aside to cool.

10. For the nougatine, sprinkle the almonds onto a baking tray and bake for 3-5 minutes, or until lightly toasted.

11. Heat the sugar and glucose in a pan over a medium heat and cook for 8-10 minutes, stirring occasionally, until the temperature reaches 117C/243F (use a cooks' thermometer to test this).

12. Add the toasted almonds, mix thoroughly, then spread the mixture onto a non-stick baking tray and set aside to cool and harden.

13. When the nougatine has cooled and hardened, break it into smaller pieces, then blend to a fine powder in a food processor.

14. Sieve the nougatine powder onto a non-stick baking tray to form a thin layer, then return to the oven and bake for 5-6 minutes, or until the nougatine has softened and formed a thin layer.

15. Cut a circle from the nougatine layer using a saucer as a template, then place a small cup into the centre of the circle and mould the nougatine around it. Set aside to cool and harden.

16. Cut a circle from the remaining nougatine using the cup as a template. Set aside until firm.

17. Repeat the process three times to create four nougatine 'pots'. (Any remaining nougatine can be shaped into handles for this edible 'pot', which can be stuck on with melted sugar or caramel - see below for the caramel instructions. If the nougatine gets too firm to mould, return it to the oven to warm up.)

18. For the meringues, whisk the lemon juice into the egg whites, then add the sugar, a third at a time, whisking after each addition until stiff peaks form when the whisk is removed.

19. Bring the milk and the vanilla bean paste to the boil in a large shallow pan. Reduce the heat until the mixture is just simmering.

20. Dip two tablespoons in hot water, then make eight quenelles of the meringue mixture, using the spoons to shape the meringue. Carefully lower each quenelle of meringue into the simmering milk. Cover the pan with the lid and poach for 7-10 minutes, carefully turning the meringues over halfway through cooking.

21. Remove the poached meringues from the pan using a slotted spoon and set aside to drain on a small tray. Chill the meringues in the fridge until needed. Reserve the poaching milk.

22. For the greengage compote and coulis, place the greengages, 10g/½oz of the caster sugar and a pinch of the vitamin C powder into a bowl. Mix well to combine and set aside to marinate for 5 minutes.

23. Heat the remaining sugar in a pan over a low heat until caramelised. Add the butter and stir well. Continue to cook until the mixture forms a smooth caramel.

24. Add the greengages and plum liqueur and stir well to combine, then continue to cook over a low heat for 12-15 minutes, or until the greengages are tender.

25. Blend half of the greengage mixture in a food processor to a fine purée. Set the remaining greengage mixture aside to cool slightly.

26. For the caramel, pour the water into a straight-sided pan, then add the sugar and cook over medium heat, until the sugar has dissolved. Once no sugar crytals remain, boil the mixture until caramelised to a dark golden-brown.

27. Carefully dip the base of the pan into a bowl or sink full of cold water to prevent the caramel from cooking any further.

28. To serve, spoon some of the greengage coulis into the middle of each of four serving plates. Place one nougatine 'pot' into the centre of the coulis. Place two poached meringues into each nougatine 'pot'. Spoon over some of the sabayon. Sprinkle over some of the chopped pistachios and the toasted almond flakes. Drizzle the caramel over the top, then lean the 'lid' alongside each 'pot'.

VARIATIONS
Try this recipe with any other stone fruits, peaches, plums, nectarines, Apricots.
This is a Le Manoir recipe and is a made up of several different simple recipes, so it is up to you how much or how little you want to make. A simple dish of poached fruits with crème Anglaise or poached meringues will be lovely as a dinner party dish.