Set completely, with almonds, pistachios, cherries and a layer of white chocolate, you’ll by no means take a look at one other nougat recipe once more! You will want a sugar thermometer to make this recipe.
400 g uncooked almonds
confectionery rice paper
500 g sugar
50 g liquid glucose
100 ml water
450 g orange blossom honey
100 g pistachios
60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable
100 g white chocolate
Oven temperatures are for typical; if utilizing fan-pressured (convection), scale back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are contemporary (until specified) and cups are flippantly packed. | All greens are medium dimension and peeled, until specified. | All eggs are 55-60 g, until specified.
Setting time in a single day
Makes 1.5 kg
You might want to start this recipe 1 day forward.
Preheat oven to 180ÂºC. Lightly roast the almonds. Butter the perimeters of a lamington tray (roughly 20 cm x 30 cm) and line the bottom with rice paper.
Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the aspect of the pan with a pastry brush dipped in water. Once all of the sugar is dissolved, deliver to the boil and prepare dinner till it reaches 150Â°C on a sugar thermometer. At the identical time, put the honey in a separate saucepan and prepare dinner till it reaches 120Â°C.
Meanwhile, beat the eggwhites to mushy peaks. When the sugar and honey attain temperature, step by step pour the new honey down the aspect of the blending bowl into the eggwhites with the beaters operating. Then, step by step pour within the sugar syrup. Keep beating for one more 5 minutes (the combination will start to agency up), then fold within the almonds, pistachios and cherries.
Pour into the tray and unfold to the corners (the combination shall be fairly stiff by this stage). To easy the highest, cowl with a sheet of baking paper and roll with a rolling pin.
Place a big rectangular tray on prime and weight down with a heavy object, comparable to a bag of sugar or flour. Leave in a single day to set.
The subsequent day, soften the chocolate and, after eradicating the baking paper, unfold the chocolate excessive of the nougat. Cover with one other sheet of baking paper and easy the floor of the chocolate along with your fingers. Leave for five minutes or till the chocolate hardens. Remove the baking paper and minimize the nougat into bars.