CLASSIC NOUGAT
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
Provided by Barney Desmazery
Categories Treat
Time 35m
Yield Makes about 50 squares
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
- Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
- Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
- To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
DRIED CHERRY NOUGAT GLACE
Provided by Food Network
Time 8h40m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden.
- To caramelized sugar add the hazelnuts. Stir to coat.
- Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately 1/4- inch pieces.
- To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
- Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool.
- Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes. Then drain over a bowl Whip 2 cups heavy cream.
- Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice.
DRIED FRUIT AND NUTS
Provided by Ellie Krieger
Time 1m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Combine nuts and fruit.
Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
DRIED FRUIT ENERGY NUGGETS
Give your energy levels a real boost with these nutritionally-balanced healthy fruit bites
Provided by Good Food team
Categories Snack, Treat
Time 10m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.
Nutrition Facts : Calories 113 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
DRIED FRUIT NOUGATS
For _Kill Bill_, Uma Thurman had 10 weeks to lose 50 post-baby pounds. "I was being trained from every angle. Nine to five, five days a week. Every part of me hurt," she says. Easier to take: no-deprivation diet changes that Jackie Keller, founder of L.A. food-delivery service NutriFit, masterminded. Her dried-fruit nougats satisfied Thurman's chocolate yen.
Yield Makes 36 nougats
Number Of Ingredients 5
Steps:
- Combine all dried fruits in a food processor until almost pastelike. Mix in honey, juice, and cocoa. Cover. Refrigerate until chilled. Roll into 36 1 1/4-inch balls.
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- Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray.
- Combine sugar, honey, and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 280°F, about 3 to 5 minutes.
- At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes. Remove the bowl from the mixer and add dried fruit and toasted nuts, or even chocolate chips, to meringue; mix nougat with a rubber spatula to distribute evenly.
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