Honey, pistachio and cranberry nougat Recipe
Ingredients
2 sheets edible rice paper (see note)
1 cup caster sugar
1/2 cup honey
1 tablespoon glucose syrup
2 egg whites
1 teaspoon vanilla extract
1 1/4 cups pistachio kernels, lightly toasted
1/2 cup shredded coconut
1 1/2 cups dried cranberries
Honey, pistachio and cranberry nougat Recipe
Method
Step 1
Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and long sides with foil, extending foil 3cm from edge of pan. Place 1 rice paper sheet over base of prepared pan.
Step 2
Place sugar, honey and glucose in a small saucepan. Place over low heat. Stir for 5 to 7 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, until mixture reaches 155°C on a candy thermometer. Remove pan from heat.
Step 3
Using an electric mixer, beat egg whites in a large, heatproof bowl, until firm peaks form. Add hot honey mixture in a slow, steady stream. Continue beating until mixture cools (about 5 minutes). Add vanilla, pistachios, coconut and cranberries. Stir until just combined.
Step 4
Working quickly, spread mixture into prepared pan. Top with remaining rice paper sheet. Press down to flatten and spread evenly. Set aside to cool completely. Cut nougat into squares.
Ingredients
2 sheets edible rice paper (see note)
1 cup caster sugar
1/2 cup honey
1 tablespoon glucose syrup
2 egg whites
1 teaspoon vanilla extract
1 1/4 cups pistachio kernels, lightly toasted
1/2 cup shredded coconut
1 1/2 cups dried cranberries
Honey, pistachio and cranberry nougat Recipe
Method
Step 1
Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and long sides with foil, extending foil 3cm from edge of pan. Place 1 rice paper sheet over base of prepared pan.
Step 2
Place sugar, honey and glucose in a small saucepan. Place over low heat. Stir for 5 to 7 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, until mixture reaches 155°C on a candy thermometer. Remove pan from heat.
Step 3
Using an electric mixer, beat egg whites in a large, heatproof bowl, until firm peaks form. Add hot honey mixture in a slow, steady stream. Continue beating until mixture cools (about 5 minutes). Add vanilla, pistachios, coconut and cranberries. Stir until just combined.
Step 4
Working quickly, spread mixture into prepared pan. Top with remaining rice paper sheet. Press down to flatten and spread evenly. Set aside to cool completely. Cut nougat into squares.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.This topic brought to you from taste.com
0 comments:
Post a Comment