Something sweet and healthy – Nougat
Did you know that nougat has benefits such as being low in saturated fat and low in cholesterol and sodium? It also offers most vitamins such as vitamin a, c, d, e and k. not to mention it is a great treat when you are trying to watch your weight! With Sally Williams Nougat, you are guaranteed honey nougat that is both a kosher food and is great as a kosher wedding food as well!
Here is a great recipe that you can use Sally Williams Nougat in:
Nougat Ice cream with a raspberry coulis
Ingredients1 tbsp. water
1.4 oz. caster sugar
4.2 oz. roasted hazelnuts, skinless
2.1 oz. honey
Extra 1.05 oz. caster sugar
1.05 oz. liquid glucose
3 egg whites
A pinch of cream of tartar
1 bar of Sally Williams Nougat
5.29 oz. glacé apricots, cut into 1 cm squares
1.05 oz. glacé cherries, cut into 5 mm squares
10.1 oz. whipped cream
A batch of Raspberry Sauce
- In small saucepan place water with caster sugar and cook on medium heat until it caramelises. Add hazelnuts and stir for 2 minutes. Very carefully transfer the preparation to a piece of oiled baking paper and spread it out. When cold, cut three-quarters of the caramelised nuts into small pieces.
- In a small pan place honey with caster sugar and the liquid glucose and bring to the boil. Place a candy thermometer in the pan and when the temperature reaches 212°F, start beating, in an electric mixer, 3 egg whites with a pinch of cream of tartar and beat into stiff peaks.
- When the syrup has reached 248°F, very slowly pour it over the beaten egg whites and continue beating for about 10 minutes on low speed. Add the Sally Williams Nougat, and then place the preparation in the refrigerator for 10 minutes.
- Carefully fold the hazelnut pieces and glacé fruits into the beaten egg white preparation.
Then fold in whipped cream. Transfer preparation to a cake mould lined with plastic film, cover and place in the freezer for at least 6 hours.
Just before serving, carefully unmould and cut into slices. Serve with the raspberry sauce.
10.58 oz. raspberries, fresh or frozen
juice of 1 lemon
juice of 1 orange
3 tbsp. caster sugar
Place raspberries, lemon and orange juice and caster sugar in a blender and blend to a purée. Strain purée through a fine strainer then refrigerate until 10 minutes before serving.