Cranberry, almond and cherry nougat

Cranberry, Almond and Cherry NougatAustralian Women's Weekly
6 Item



1.Cut rice paper into 12 rounds to fit 6 x 7.5cm egg rings. Oil inside of egg rings. Place egg rings on baking paper-lined oven tray. Place one rice paper round tray. Place one rice paper round in each egg ring.
2.Combine the sugar, glucose, honey and water in small heavy-based saucepan; stir over a low heat, without boiling, until sugar is completely dissolved. Brush down the side of the pan with pastry brush dipped in hot water to dissolve all the sugar crystals.
3.Bring syrup to boil; boil, uncovered, without stirring, until syrup reaches 154°C on a sugar thermometer; remove immediately from heat. Just before syrup is ready, beat egg white in a small heatproof bowl with an electric mixer until soft peaks from. With mixer operating, add hot syrup to egg white in a thin continuous stream. Beat until all syrup is added.
4.The mixture will be firm and sticky, so you will need to work quickly. Stir the almonds, cranberries and cherries into the egg white mixture. Using an oiled metal spatula or oiled hands if not too hot, quickly press mixture into an egg ring, press a rice paper round on top. Repeat with remaining mixture and rice paper. Stand for 5 minutes before removing egg rings. Cool completely before storing in an airtight container. Do not refrigerate. Can be left whole or cut in half for presentation.

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave.


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