Nougat — viscous east sweet which pleased Europeans and became obligatory attribute of Christmas holidays. The main component of this refined dessert are various nuts. Nougat belongs to high-calorific dishes and positively influences brain human activity, promotes production of hormone of joy.
Chocolate nougat
The nougat made according to this recipe will please you with a delicate flavor and crunchy nutlets. It is required to you (at the rate on 10 portions):
- 400 g of sugar; - 130 ml of honey;
- 300 g of a sweet almond; - 250 g of chocolate; - 2 tablespoons of sunflower oil; - eggs (proteins) — 2 pieces;
- 50 ml of water. Originally prepare a sugar syrup: connect sugar, water and honey in a small pan, well mix. Put a pan on a plate and bring syrup to the boil on average fire. A sugar syrup it is necessary to stir slowly constantly. After syrup begins to boil, it is necessary to cook it about 10 more minutes. Keep in mind what doesn't need to be digested. It is possible to check readiness of syrup for nougat in the following way: place a syrup drop in cold water. If the drop stiffens, but will be soft, then syrup for preparation of nougat is ready.
Separate egg whites and well shake up the mixer. Squirrels are hit to the necessary state if when turning a bowl weight doesn't follow. Without stopping beating whites, a squirt pour to them in hot syrup for nougat. Then continue to shake up further until until at you the viscous, viscous honey and proteinaceous weight in which mixer nimbuses will begin to stick turns out. Clean a sweet almond and fry on small fire. Surely you watch that almonds didn't burn. Also you can buy roasted almonds at once. Add almonds to nougat and well mix. Lay a form for roasting the foil oiled by sunflower. Lay out nougat in a form, well level and send to the fridge approximately for 1 hour. Later the specified time get delicacy and cut nougat on portion small squares. On a water bath or in the microwave kindle chocolate and mix it to uniform consistence. Dip each piece of nougat in chocolate and lay out on the tray laid by a foil. In order that chocolate nougat completely cooled down, send it once again to the fridge. It is necessary to store such delicacy in the fridge in a container about 2 weeks.
Cherry and nut nougat
It is required to you: - 295 g of sugar; - 90 ml of liquid glucose; - 90 ml of honey; - 100 g glazed by cherry; - 75 g of pistachio nuts; - egg (protein) — 1 piece; - 2 tsps of vanillin; - 2 tablespoons of water; - a rice paper — 2 leaves; - 2 tablespoons of sunflower oil (for greasing of a form or a baking sheet). Peel pistachio nuts and fry in a dry frying pan, and then crush in a mortar or by means of the blender. Cut the glazed cherries in half. Grease a form for roasting (superficial baking tray) with flavourless refined sunflower oil, and then cover a leaf of a food rice paper. Prepare syrup for nougat: in a small pan connect sugar, honey, water and liquid glucose. On small fire bring syrup to the boil, and then you cook 5 more minutes. Separate egg white and in a bowl shake up with vanillin to steady peaks. Without stopping shaking up, pour in a bowl in syrup for nougat. Then continue to shake up until until weight becomes viscous and dense. Add nuts and cherries to this mix, well mix. Pour the prepared weight in a form for roasting, level and cover with the second leaf of a rice paper. Wait some time until nougat cools down, and place it in the fridge at several o'clock. Then accurately take delicacy from a form and cut on pieces. Enjoy your meal!