Ingredients
- 2 A4 sheets of confectionary rice paper
- 550 g castor sugar
- 350 g liquid glucose
- 115 g honey
- 1 tsp vanilla extract
- 2 eggwhites, at room temperature
- 100 g Butter, softened
- 200 g dark chocolate
- 210 g Roasted Hazelnuts, (or almonds), skins removed
- 150 g dried sour cherries, (or dried cranberries)
- 1000 g water, + 30g vinegar to clean TM bowl
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Butterfly
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I'm cooking this todayRecipe's preparation
Trim the rice paper sheets to fit a 20cm-square cake tin. Use one sheet to line the base of the tin, reserving the second sheets for the top of the nougat.
If necessary, dry roast the hazelnuts (or almonds) in a frypan on the stove. Allow to cool and rub to remove skins. Set nuts aside.
Thoroughly clean a TM bowl, lid and butterfly. Add water and vinegar and heat for 10 minutes on Varoma temperature on speed 4. Dry everything thoroughly with a clean tea towel and then place the eggwhites in the cleaned TM bowl. Insert butterfly. Set TM bowl aside.
Weigh in chocolate to second TM bowl, breaking into squares as you go. Grate for 5-10 seconds on speed 8. Melt for 2 minutes at 60˚C on speed 3, or until melted. Set TM bowl aside.
Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar thermometer in the saucepan and increase heat to high. Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C.
While the sugar mixture is boiling, watch the thermometer. Once the temperature reaches 110˚C, place the TM bowl with the eggwhites in it on TM base and whip eggwhites until stiff peaks form (3-5 minutes at 37˚C on speed 4).
With the blades on speed 3, gradually add the sugar mixture to the eggwhites in a thin stream through the hole in the lid. Beat for a further 1 minute on speed 3, or until thick and glossy.
With the blades continuing on speed 3, gradually add the butter, whisking well before adding more, and whisk for 1 minute or until combined.
Working quickly, fold through the melted chocolate, hazelnuts and sour cherries by hand using the spatula.
Spoon mixture into the prepared tin and cover with remaining rice paper. Press to flatten. Set aside in a cool, dry place for 8 hours or until set. Once set, remove from tin and use a serrated knife to cut into 16 squares. Place in a well-sealed airtight container lined with non-stick baking paper. Refrigerate until ready to serve. Bring to room temperature to serve.
Tip
A second bowl and blade set is really handy for recipes involving melting chocolate. If you only have one TM bowl, you can melt the chocolate in the microwave or in a heat proof bowl over a saucepan of boiling water on the stove.
To get the nougat out of the tin, first run a knife around the edges and, with the tin upside down, twist the tin back and forth until the nougat comes out.
Sour dried cherries are available in some specialty stores, delicatessens and health food stores.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
OMG! This was beautiful! Made great Christmas gifts for my work mates! They all loved it! I made a few changes based on what I already had in the pantry; I substituted white choc for the dark choc, a mix of toasted pistachios and almonds for the hazelnuts and used dried cranberries. Instructions are perfect; nice and easy to follow. Thanks for sharing. P.S. Cleaning out the bowl was my favourite part...yummmmm!
Can the dark chocolate be replaced with white chocolate?
These are so delicious!!!!
Cooking from scratch www.arwensthermopics.com
Have made this twice now and it turned out amazingly well ! Definitely one to do when your feeling switched on though ....some tense moments watching the sugar mixture boil !
And great fun licking the bowl afterwards .....knife removed of course haha
JEN
Thanks Erica for this. I've made it this afternoon and it was terrifying and satisfying all in one. Very much appreciate the detailed instructions. This is far above my comfort zone and I normally have epic fails when it comes to confectionary. But this recipe and the thermie gave me the confidence to give it a go.
Had a few minor fails... I nearly burnt the almonds when I was roasting them and my egg white didn't fluff up despite the clean bowl, and cause I melted the chocolate in the microwave somehow it seized so I left it out.
But the result still somehow looks recognisable as nougat, just not as pretty as yours.
I would suggest whole heartedly boiling a jug right near the end to help with the clean up. Very sticky! Also this was a recipe you had to commit to all the way and be prepared. Then it's not so bad.
Where do you get your wafer/rice paper from? I could only source a sheet of the printable kind and it was rather expensive.
Think the adrenaline is dying down now. Thanks! Mother's Day gift sorted!
Erica - this sounds divine! Lots of people want to know if you can do nougat in the Thermomix and here is the proof! I'll definitely be trying this one out.
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