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Tag Archives: edible gift

Raspberry and Macadamia Nougat

 

It’s Christmas and I have been meaning to make nougat as a festive treat for ages. I had  even bought the rice paper earlier in the year and started researching recipes. I finally decided to have a go this week.

I found a great Jamie Oliver recipe – see here for the original – and so I’ve used this as the basis for my nougat. I flavoured mine with freeze-dried raspberries and macadamias. I did add a little red food colour to the mixture to get a really raspberry effect.

The day that I made the nougat was 36 degrees C and high humidity. That’s Christmas in Sydney for you! The nougat didn’t set as hard as I would have liked and was difficult to slice. The flavour was fine however!

Here is Jamie’s recipe with my flavour additions.

Ingredients
Rice paper sheets
2 tablespoons glucose syrup
250 g caster sugar
150 g clear honey
2 large free-range egg whites
A handful of freeze dried raspberries
A handful of chopped macadamias
A drop or 2 of red food colouring

Method
Line a 23cm x 23cm baking tin with rice paper sheets. You will have to trim them to size.

Put the glucose, sugar, honey and 100ml of water in a saucepan along with a thermometer and set it over a medium heat.

Add the egg whites to a mixer fitted with a balloon whisk. When the sugar reaches 130ºC, beat the whites on high speed until frothy.

Once the sugar reaches 143ºC, remove it from the heat and pour gradually onto the eggs. Whisk on a high speed for 8 to 10 minutes, until the eggs start to hold their shape and the mixture is firm.

Turn off the mixer and stir in the freeze dried raspberries, chopped macadamias and a little food colouring to taste. I think some pink streaks are nice.

Spoon the nougat into the lined tin, levelling the top with an oiled knife. Put more sheets of rice paper cut to size over the top, then a board, weigh it down with something heavy and leave overnight.

The next day, remove the nougat from the tin, trimming any excess paper, and slice it into squares or fingers. I decorated my nougat with more whole freeze dried raspberries and freeze dried raspberry powder.

Store it in an airtight container for up to 1 week.

 

 

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Festive Rocky Road

 

Rocky Road has to be the easiest sweet to make at Christmas. And it’s not even a bake!

I’m revisiting a recipe that is based on Nigella’s Christmas Rocky Road, from her book Nigella Christmas. I like it as it’s an adult version of Rocky Road, with dark chocolate and lots of nuts.

I substituted ginger nut biscuits for amaretti biscuits in Nigella’s recipe and I used a mixture of brazil nuts, cashews and pecans.

Ingredients
250 gms dark chocolate
150 gms milk chocolate
175 gms soft butter
4 tbls golden syrup
200 gms ginger nut biscuits
150 gms brazil nuts, cashews and pecans
150 gms red glace cherries
125 gms mini marshmallows or whole marshamllows cut in half
Edible glitter and icing sugar to decorate

Method
Chop the chocolate into small pieces and then put into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little pieces. Put the mixed nuts into another freezer bag and bash them to get different sized nut pieces.
Take the saucepan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and marshmallows, turning carefully to coat everything with the chocolate.
Line a rectangular or square tin with baking paper. A larger tin will give you thinner Rocky Road, a smaller tin will give you a chunkier version. Smooth the top, not too much as the rough look is what you want.
Refrigerate until firm enough to cut, at least 2 hours, the longer the better. Remove the set Rocky Road from the tin and cut into squares or slabs – whatever you prefer.
To decorate, sprinkle the top of the Rocky Road with edible glitter – I used gold. Dust with icing sugar for a snowy effect.

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