FRENCH NOUGATINE
Steps:
- Preheat the oven to 350 degrees.
- Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan. When the pistachios are cool, transfer them to a greased sheet pan.
- Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.
- Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan. Cook until caramel is light amber. Immediately pour over the pistachios and give them a quick shake. Allow the brittle to cool, then chop it into pistachio-size bits. Set aside. Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl.
- Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together. Add the chopped nut praline and fold it into egg/whipped cream mixture. Place the mixture into the lined loaf pan.
- Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.
- For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.
- At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.
- When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.
CLASSIC NOUGAT
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
Provided by Barney Desmazery
Categories Treat
Time 35m
Yield Makes about 50 squares
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
- Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
- Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
- To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
NOUGAT
Steps:
- Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
- Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
- Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
NOUGAT BARS
Another sweet treat with the added benefit of being 'no-bake' (there IS melting of some ingredients on your stovetop, though)
Provided by CookinwithGas
Categories Bar Cookie
Time 1h15m
Yield 1 batch, 12 serving(s)
Number Of Ingredients 6
Steps:
- Grease one 8" square cake pan or casserole dish.
- In a dutch oven, melt the butter; then add the marshmallows and melt them over low heat, stirring as it melts until you have a smooth mixture.
- Remove from heat and add the cereal, peanuts and coconut, stirring until the mixture is completely covered with the melted marshmallows.
- With buttered hands, press the cereal mixture into the greased cake pan.
- Spread the melted chocolate chips over the cereal mixture.
- Chill in the refrigerator for 1 hour; then cut into bars and serve.
- NOTE: the 'cook' time covers the chilling time and the 'prep time covers everything else.
- Suggestions: swap out the peanuts for another kind, like almonds or macadamia; use a different crunchy cereal like Kix or Cocoa Puffs, etc; swap out the chocolate chips for a different flavor like butterscotch, peanut butter or mint chocolate.
Nutrition Facts : Calories 315.4, Fat 17.3, SaturatedFat 9.4, Cholesterol 7.6, Sodium 112, Carbohydrate 42.3, Fiber 4, Sugar 27.1, Protein 4.5
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NOUGAT | RICARDO
Preparation. Preheat the oven to 180 °C (350 °F). On a baking sheet, place the hazelnuts, almonds and pistachios. Toast in the oven for 5 to 10 minutes, stirring occasionally. In a saucepan, heat the water, sugar and corn syrup until the …
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WHAT IS NOUGAT? | HOWSTUFFWORKS
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NOUGAT - OUR RECIPE WITH PHOTOS - MEILLEUR DU CHEF
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NOUGAT - WIKIPEDIA
• Chocolate• Divinity (confectionery)• Gaz (candy)• Halva• Lokum
From en.wikipedia.org
Food energy (per 100 serving) 398 kcal (1666 kJ) Type ConfectionMain ingredients White nougatVariations Gaz (candy), torrone and turrón
From en.wikipedia.org
Food energy (per 100 serving) 398 kcal (1666 kJ) Type ConfectionMain ingredients White nougatVariations Gaz (candy), torrone and turrón
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Karns Foods. Home; Catalog; News; Search Cart. 0 items. Home; Catalog; News; When the well is dry, we know the worth of water. Everything you ever wanted is on the other side of fear. It is better to live for one day as a lion than for 1000 years as a sheep. Our Story. The most effective method to Start a Meditation Practice August 5, 2021. Care is the establishment of my work in …
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Turns out the “nougat” most of us are familiar with isn’t really nougat at all — it’s a processed mess of hydrolyzed proteins and corn syrup. The real stuff looks like a cross between fudge and fruit cake. And actually “nougat” is even derived from the French word “nogat” “nux gatum” which means “nut cake.”. Scratch ...
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Check out our nougat food selection for the very best in unique or custom, handmade pieces from our shops.
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Check out our nougat food selection for the very best in unique or custom, handmade pieces from our shops.
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WHAT IS NOUGAT MADE OF? - FOOD REPUBLIC
Related to the mighty meringue, nougat is a broad term for a confection made from whipped egg whites, sugar or honey and nuts and/or fruit. It ranges in density from stiff and chewy to the airy filling in your candy bar, and in color from white to beige to pink, depending on how long the sugar has caramelized and how much egg white is used.
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NOUGAT | MISS CHINESE FOOD
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NOUGAT - HARRY POTTER WIKI
Nougat Food information. Sold. Honeydukes. Flavour. Sweet, creamy. Known ingredients. Sugar, honey, nuts. Nougat is a type of sweet made with either sugar or honey along with a type of nut such as almonds. They were sold at Honeydukes as "creamy chunks of nougat". Appearances. Harry Potter and the Prisoner of Azkaban (First appearance) Notes and references. ↑ 1.0 1.1 …
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NOUGAT | DEFINITION, INGREDIENTS, & PREPARATION | BRITANNICA
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20 NOUGAT IDEAS | NOUGAT, NOUGAT RECIPE, FOOD PACKAGING DESIGN
Jul 30, 2019 - Explore Adri De Wet's board "Nougat" on Pinterest. See more ideas about nougat, nougat recipe, food packaging design.
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NOUGAT RECIPES | GOODTO
Add the honey and boil to 143°C/290°F. Meanwhile, whisk the egg whites in a heatproof bowl until holding stiff peaks. Gradually pour the hot syrup in a very thin, steady stream into the egg whites, whisking all the time. Place the bowl over a pan of hot water and continue whisking until the mixture becomes firm and glossy.
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BASIC NOUGAT - BETTER HOMES & GARDENS
Prepare Basic Nougat as directed above, except substitute 1/2 cup chopped black walnuts for the almonds. While nougat is warm, score it into about 1-1/2 x 1-1/4-inch pieces. When candy is firm, use foil to lift it out of pan; cut candy into pieces. Garnish top of each piece with a drained and halved maraschino cherry. Makes about 42 pieces.
From bhg.com
From bhg.com
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Yes, nougat contains a common food allergen: eggs, tree nuts. Many people experience allergic reactions to nougat. A group of the eight major allergenic foods is often referred to as the Big-8 and includes milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.
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6.3.2 Nougats. Nougats consist of nuts, nut pieces or nut pastes. There are examples of four different nougat recipes in Table 6.8 with various hazelnut contents and total fat contents. Detailed recipes for a hazelnut content praline and for a low saturates confection are included in Tables 6.9 and 6.10, respectively. Table 6.8.
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NOUGAT | FOOD AND TRAVEL MAGAZINE
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From foodandtravel.com
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6. Stir-fry on low heat until the marshmallows are completely melted, turn off the heat, and add milk powder. Stir evenly. 7. Pour in the peeled peanuts and stir evenly, moving as fast as possible. 8. Pour into a non-stick baking pan and flatten it by hand. 9. Let it cool slightly and cut into strips and cut into small pieces.
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How to make nougat recipe? Make sugar syrup– Mix together sugar, honey, water vanilla and cook until it reaches 300 degrees F. ; Whip egg whites– Separately, whip egg whites until stiff peaks form.; Combine– Drizzle the sugar mixture into the egg mixture very slowly while constantly mixing for 15-20 minutes.; Add powdered sugar-Gradually, mix in powdered sugar.
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