White Nougat & Brown Nougat by brianjwood

[rottiedogs]

White Nougat & Brown Nougat
Submitted by brianjwood on October 05, 2002 at 6:26 am

DESCRIPTION
White Nougat & Brown Nougat

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I am sorry for metric only ingredients. Blame Mrs Beeton, who provided the recipes! Enjoy.
Cheers, Brian

White Nougat
Makes 200g approx.
50g blanched almonds
25g glace cherries
75g icing sugar
1 tsp liquid glucose
50g honey
1 egg white
Line the sides and bottom of a 15x10cm tin with rice paper. Chop the almonds and brown lightly under the grill. Chop the cherries. Put the remaining ingredients into a saucepan and whisk over very low heat for about20 mins or until thick and white. Use a trivet under the pan if possible to avoid browning. Remove from heat and stir in the almonds and cherries. Turn the mix into the tin and press down well. Cover with rice paper and place a light, even weight on top and leave until cold. Cut into squares and wrap in waxed paper to store.

Brown Nougat
makes 150g approx
oil for greasing
10g blanched almonds
100g icing sugar
1 tsp lemon juice
Grease a 12 cm square tin. Chop almonds and brown lightly under the grill. Put the sugar and lemon juice into a small pan and heat very gently until the sugar turns golden-brown. The sugar must dissolve very slowly. Do not stir it, but you may, if you wish, draw a wooden spoon through it occasionally. Stir in the almonds and pour quickly into the prepared tin. Mark into squares and leave to set. When set, cut into squares as marked and wrap in waxed paper or coat with chocolate.

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