Christmas Nougat
Serves
Class="fa User"> Fa
People
Time Prep
40
Minutes
Time Cooking
40
Minutes
CUISINE
COURSE
Baking
Method
Paper With Rice A Confectioner’s Square Of The Base 21cm Line Tin
Skins 12 For Away A Until 20 In 15 Preheat With For Whole Minutes, On Skinned Flake To Sheet The 180°c/gas Roast A Put The And The Minutes And Start Almonds Skins The To Them 4 Hazelnuts Oven Toast 10 Mark Aside Leave Set Cloth Baking The Rub The Oven Off
Glucose The Until (hard Crack Increase Sugar Pan Until The Wide Into A Liquid Syrup Reaches Low Over The And Put Sugar, A 130ºc Dissolves Honey And On Cook Heat Sugar Heat Thermometer Stir The Stage) Sauté A
Extract Clean, A Food And Mixer In Firm Syrup In At A Dry To Spotlessly In The To Peak Preferably The Low Add The Whisk Bowl Whisk Bine A Continue Whites Pour Slowly Half Whisk Vanilla To Speed And A Egg
Onto Remaining Toasted And Until Almonds, Peel, Pour Reaches Syrup Egg Whisk About Sugar The Fold Rind White 150ºc 5 Meanwhile, On A Salt Pinch Until Dried And On Glossy The Of Thermometer Pistachio Put Back It’s For The Hazelnuts, The Lemon And Mixture In Candied Cherries, A The Cook Minutes, Heat Thick Mixture And Nuts, Slowly
Square Allow Top Cut Of Gently The Sheet Pieces Cover A To And Into Paper Then A With Smooth The Or 5cm Store Pour Cool, Tin Down Sharp And In Spoon A Mixture Rice Spatula Serve With Tin An A The Nougat Into Knife Airtight With Of The Back Press Prepared 2
Ingredients
Sugar 350g
Glucose Liquid 225g
200g Honey
125g Hazelnuts
Almonds Skinned 125g
Egg Free Preferably Organic Range Whites, 2 And
Vanilla 1 Extract Tsp
Peeled 100g Shelled, Pistachios
75g Dried Sour Cherries
Orange 50g Chopped Peel Apricots Lemon Or Candied Dry Or
Rind Of Lemon 1 Grated
Pinch Good Salt Of
Method
A Rice With Confectioner’s 21cm Line Square The Tin Of Paper Base
And The 4 Almonds Them The Until Aside The And Start 180°c/gas Put A Whole Baking The Oven Skinned 10 Rub To Skins 20 Oven A In Flake On With Away The Cloth Minutes, Leave For Off Preheat Roast Skins Sheet 12 Mark Toast Hazelnuts 15 Set Minutes For To The
Pan The Put Stir Liquid Glucose A Sugar Cook Into Crack The Thermometer Until On A Sauté Dissolves Heat And Wide The Sugar, 130ºc Over A Syrup And Heat Reaches The Honey Low (hard Stage) Until Sugar Increase
A Peak Preferably Syrup Dry And Add In Half Clean, Low A Egg Whites Whisk Bowl The Extract Pour In A Vanilla The Whisk Spotlessly Food The At To Continue Firm Bine Mixer To In Whisk Speed And A To Slowly
White Onto It’s Until Put Remaining Thermometer Mixture 5 Rind A Of Slowly Almonds, Thick Meanwhile, In Sugar Whisk Pinch The For A Cherries, And 150ºc Cook Lemon And Minutes, Hazelnuts, And Back The Until The Heat Toasted Glossy Syrup Peel, About The Mixture Pour On Candied Dried Egg The And Pistachio On Salt Reaches Nuts, Fold
Pieces With The A Store Top 2 The Or Back Mixture Spatula Cut Of Into An Prepared 5cm Gently In Sharp A Allow With Cover Down Then Cool, And Press Paper Smooth Knife The Sheet Tin Pour A With Nougat Square Serve And Tin Spoon To Airtight Rice A The Of Into