Nougat

AT A GLANCE

  • Serves 60 people

Sweet sticky nougat isn't difficult to make, writes Emma Knowles, but timing is essential to its success.

  • 100 gm slivered pistachios
  • 100 gm dried cranberries
  • 50 gm almonds, coarsely chopped
  • 50 gm glacé orange, diced
  • For lining: confectioner's paper
  • 230 gm honey
  • 60 gm eggwhite (about 2 eggs)
  • 380 gm caster sugar
  • 120 gm liquid glucose
  • Finely grated rind of 1 orange and 50ml orange juice
01   Preheat oven to 100C. Place pistachios, cranberries, almonds and glacé orange on an oven tray and warm in oven.
02   Grease the sides of a 20cm square cake tin, line base with confectioner’s paper, shiny-side down, and set aside.
03   Place honey in a small saucepan over medium-high heat. When honey reaches 108C on a sugar thermometer (3-4 minutes), start whisking eggwhite in an electric mixer and whisk until firm peaks form. When honey reaches 120C (6-8 minutes), remove from heat and stop whisking eggwhite.
04   Stir sugar, glucose, orange rind, orange juice and 50ml water in a separate small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 155C (12-15 minutes).
05   Gradually add hot honey to eggwhite while whisking on low speed, then increase speed to high and whisk while sugar syrup cooks.
06   When sugar syrup reaches 155C, reduce whisk speed to low, gradually add sugar syrup, then increase speed to high and whisk until combined and slightly cooled (3-4 minutes).
07   Add warm nuts and fruit and stir quickly to combine.
08   Spoon nougat mixture into lined tin and spread evenly with a hot palette knife. Press confectioner’s paper over nougat to cover and trim to fit.
09   Place another 20cm square cake tin on top of nougat, fill tin with weights or weight evenly with food cans and stand at room temperature until firm (overnight). Run a knife around sides of tin to loosen nougat, turn onto a chopping board, cut into pieces with a hot knife and serve. Nougat will keep stored in an airtight container for 3 months.

Note This recipe is based on Greg Malouf's recipe for gaz, the traditional name of Persian nougat. You'll need to begin this recipe a day ahead.

Topics:

ORANGES, ALMONDS, DESSERT, HONEY, CHRISTMAS, CRANBERRIES, MASTERCLASS, MIDDLE EASTERN, PISTACHIOS

Recipe:

EMMA KNOWLES

Photography:

JAMES MOFFATT

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2012

Dec 2012

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