Chocolate nougat
Nougat, prepared according this recipe, will delight you with a delicate flavor and crunchy nuts. You'll need (based on 10 servings):
- 400 g of sugar;
- 130 ml honey;
- 300 g of sweet almond;
- 250 grams of chocolate;
- 2 tbsp sunflower oil;
- eggs (whites) — 2 PCs.;
- 50 ml of water.
Initially, prepare sugar syrup: combine in small saucepan sugar, water and honey, mix well. Put the saucepan on the stove and bring the syrup to a boil over medium heat. Sugar syrup need to stir constantly. Once the syrup comes to a boil, it should cook about 10 minutes. Keep in mind that the digest is not necessary. To check the readiness of the syrup for the nougat in the following way: put a drop of syrup in cold water. If the drop hardens, but is soft, the syrup for the preparation of nougat is ready.
Separate the egg whites and beat well with a mixer. Whites shot down, if when you turn the bowl the mass follows. Not stopping to whisk the egg whites in a thin stream, pour to them the hot syrup for the nougat. Then continue to whisk on until the moment when you do not get viscous honey-protein mass, which will begin to stick to the beaters of the mixer.
Sweet almond clean and fry on low heat. Be sure that the almonds do not burn. Also you can buy roasted almonds.
The nougat, add the almonds and mix well. The baking pan cover with foil, greased with sunflower oil. Put the nougat in a form that is well smooth and leave in refrigerator for about 1 hour. After the specified time, remove the treat and cut the nougat into serving squares.
In a water bath or in the microwave melt the chocolate and mix until smooth. Each piece of nougat dipped in chocolate and place on a tray lined with foil. Order the chocolate nougat to cool completely, send it again in the fridge. To store such a treat to have in the fridge in a container for about 2 weeks.
Cherry-hazelnut nougat
You will need:
- 295 g of sugar;
- 90 ml liquid glucose;
- 90 ml honey;
- 100 g glace cherries;
- 75 g of pistachios;
- egg (protein) — 1 piece.
- 2 tsp of vanilla;
- 2 tbsp of water;
- rice paper — 2 sheet;
- 2 tbsp sunflower oil (for greasing a baking tray or cookie sheet).
Pistachio peel and fry in a dry pan, then grind in a mortar or with a blender. Glazed cherries cut in half.
A baking pan (shallow pan) oil refined sunflower oil without smell, and then line a rimmed sheet edible rice paper.
Prepare the syrup for the nougat: in a small saucepan, combine sugar, honey, water and liquid glucose. On low heat bring the syrup to a boil, and then simmer for another 5 minutes.
Separate the egg whites in a bowl and whisk in the vanilla until stable peaks. Not stopping to whisk, pour in a bowl of syrup for the nougat. Then continue to whisk until until the mixture becomes viscous and thick. To this mixture add the nuts and cherries, mix well.
Pour the prepared mixture into the baking pan, flatten and cover with second sheet of rice paper. Wait some time until the nougat cools, and place it in the fridge for a few hours. Then, carefully remove the treat from the mold and cut into slices. Bon appetit!
