You will need to use your saucepan for this as we need to reach 130 degrees and you'll also need a candy thermometer - if you don't own one ask around and borrow a friends or splurge and buy yourself one - you won't use it heaps but they do come in handy.
Also rice paper can be found at cake decorator shops or some specialty stores.
Anything can be used in place of the last 3 ingredients - get creative.
2 A4 sheets of confectionery rice paper
550g Sugar
300g Glucose
115g Honey
1 tsp Vanilla
2 Egg whites (room temperature)
Pinch of cream of tartar
100g softened butter
160g almonds - toasted
75g Shredded coconut
130g sweetened dried cranberries
Trim rice paper to fit a 20cm square cake tin, use one sheet to line the base of the tin, reserving the second sheet for the top of the nougat.
Weight almonds, coconut and cranberries and
set aside in bowl.
Weigh sugar into TM Bowl -
speed 9 for 5 seconds - transfer into large saucepan.
Using the TM scales weigh into the saucepan the Glucose, honey and vanilla
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| Egg whites - Brave Jayne daring the upside down bowl trick! |
Over a low heat on your oven stir until sugar begins to dissolve. Place sugar thermometer in the saucepan and increase heat to high, bring to the boil (without stirring) and
cook for 7-8 minutes or until temp reaches
130 degrees. While the sugar is boiling in saucepan clean and dry TM Bowl thoroughly.
Place butterfly in bowl and add the egg whites and a pinch of cream of tartar -
Speed 3-4 for 4 minutes or until soft peaks form.
Once sugar syrup in saucepan has reached 130 degrees with butterfly still in place and blades spinning on
Speed 3 gradually add the sugar mixture and beat for
1 minute or until thick and glossy.
Gradually add the butter - again
speed 3.
Take lid off TM and remove butterfly - working quickly fold through with spatula almonds, coconut and cranberries.
Poor mixture into tin and cover with remaining rice paper and set aside in a cool dry place for 8 hours or until set. Once set remove from tin and use a serrated knife to cut into 16 squares. Place in a sealed airtight container lined with non stick baking paper. Refrigerate until ready to serve.
CHOC HAZELNUT / CRANBERRY NOUGAT
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| Chocolate, Hazelnut, Cranberry Nougat |
2 A4 sheets of confectionery rice paper
550g Sugar
300g Glucose
115g Honey
1 tsp Vanilla
2 Egg whites (room temperature)
Pinch of cream of tartar
100g softened butter
200g dark chocolate melted
210g roasted hazelnuts - skins removed
150g Cranberries
Follow basic nougat method - add melted chocolate, hazelnuts and cranberries in the final step. Follow remainder of the recipe.
