Raymond Blanc served up a delicious greengage nougatine with almond and caramel nougatine, greengage compôte, poached meringues and a sabayon cream on Saturday Kitchen.

The ingredients for the sabayon are: 8 free-range egg yolks, 100g caster sugar, 250ml 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 and 200ml whipping cream, whipped until soft peaks form when the whisk is removed.

For the almond flakes: 40g flaked almonds, 2 tbsp chopped pistachio nuts, 1 tsp kirsch, 10g icing sugar, For the nougatine, 200g flaked almonds, 440g caster sugar and 220g glucose liquid.

For the meringues: small squeeze lemon juice, 6 free-range egg whites, 120g caster sugar, 1 litre whole milk and 2 tsp vanilla bean paste.

For the greengage compote and coulis: 400g greengages, cut in half, stones removed, 10g caster sugar, pinch vitamin C powder, small knob of unsalted butter and 1 tbsp plum liqueur.

For the caramel: 50ml water and 100g caster sugar.

See recipes by Raymond Blanc in his book titled: Kitchen Secrets available from Amazon now.