Nougat is quite easy to make; the trick is knowing how to make it as hard or soft as you prefer. This slightly soft version is adapted from a recipe by Greg Malouf. If you prefer a harder nougat, cook the sugar until it reaches 150C on a sugar thermometer.
Ingredients
Method
Main
1.Preheat oven to 100C. Place almonds on a tray and keep warm in oven.
2.Combine sugar, honey, glucose and 100ml water in a saucepan and stir over medium heat to dissolve sugar, then cook over medium-high heat until mixture reaches 120C on a sugar thermometer (5-10 minutes).Start whisking eggwhites in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135C (5-10 minutes). Eggwhites should be firm by this stage; if not, increase speed. When firm peaks form, pour hot syrup down side of bowl and whisk until smooth and glossy (3 minutes). Stir in warm almonds, then transfer to a 23cm square cake tin lined with plastic wrap, with 2 sheets of rice paper on the base. Smooth with a wet palette knife, top with remaining rice paper and smooth as much as possible. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve. Nougat will keep refrigerated in an airtight container for a week.
Confectioner’s rice paper (not to be confused with Asian rice paper) is available from select delicatessens. It’s intended to be eaten.
This recipe is from the May 2012 issue of
.
Drink Suggestion: Italian-style “passito” golden dessert wine. Drink suggestion by Max Allen
Notes
