Nougat is a viscous oriental sweet that Europeans liked and became an obligatory attribute of the Christmas holidays. Various nuts are the main component of this exquisite dessert. Nougat belongs to high-calorie dishes and has a positive effect on human brain activity, promotes the production of the hormone of joy.
Chocolate nougat
Nougat prepared according to this recipe will delight you with its delicate taste and crunchy nuts. You will need (per 10 servings):
- 400 g of sugar;
- 130 ml of honey;
- 300 g sweet almonds;
- 250 g of chocolate;
- 2 tbsp. l. sunflower oil;
- chicken eggs (proteins) - 2 pcs.;
- 50 ml of water.
First, prepare the sugar syrup: combine sugar, water and honey in a small saucepan, mix well. Place the saucepan on the stove and bring the syrup to a simmer over medium heat. Sugar syrup must be constantly stirred. After the syrup has boiled, it needs to be boiled for about 10 minutes. Keep in mind that you don't need to digest. You can check the readiness of the nougat syrup in the following way: put a drop of the syrup in cold water. If the drop hardens, but is soft, then the nougat syrup is ready.
Separate the egg whites and beat well with a mixer. The squirrels are knocked down to the desired state, if the mass does not flow out when the bowl is turned over. While beating the whites, pour in the hot nougat syrup in a thin stream. Then continue whisking further until you have a viscous, viscous honey-protein mass, in which the mixer beaters begin to bind.
Peel and fry sweet almonds over low heat. Make sure you don't burn the almonds. You can also purchase roasted almonds straight away.
Add the almonds to the nougat and stir well. Line a baking dish with foil greased with sunflower oil. Place the nougat in a mold, flatten it well and refrigerate for about 1 hour. After the indicated time, take out the treat and cut the nougat into portioned squares.
Melt the chocolate in a water bath or microwave and stir until smooth. Dip each piece of nougat in chocolate and place on a tray lined with foil. To cool the chocolate nougat completely, send it back to the refrigerator. You need to store such a delicacy in the refrigerator in a container for about 2 weeks.
Cherry-nut nougat
You will need:
- 295 g of sugar;
- 90 ml of liquid glucose;
- 90 ml of honey;
- 100 g glazed cherries;
- 75 g pistachios;
- chicken egg (protein) - 1 pc.;
- 2 tsp vanillin;
- 2 tbsp. l. water;
- rice paper - 2 sheets;
- 2 tbsp. l. sunflower oil (for greasing a mold or baking sheet).
Peel and fry the pistachios in a dry frying pan, then grind in a mortar or blender. Cut the glazed cherries in half.
Grease a baking dish (shallow baking sheet) with refined, odorless sunflower oil, and then line with a sheet of edible rice paper.
Make nougat syrup: Combine sugar, honey, water, and liquid glucose in a small saucepan. Bring the syrup to a boil over low heat, then cook for another 5 minutes.
Separate the egg white and in a bowl beat with the vanilla until crisp peaks. While whisking, pour the nougat syrup into the bowl. Then continue whisking until the mass becomes stringy and thick. Add nuts and cherries to this mixture, mix well.
Pour the cooked mixture into a baking dish, flatten and cover with a second sheet of rice paper. Wait a while for the nougat to cool and place it in the refrigerator for a few hours. Then carefully remove the treat from the mold and cut into pieces. Bon Appetit!
