{"id":43,"date":"2020-03-09T20:18:06","date_gmt":"2020-03-09T20:18:06","guid":{"rendered":"https:\/\/kitchenofyum.co.uk\/blog\/?p=43"},"modified":"2020-03-09T20:18:42","modified_gmt":"2020-03-09T20:18:42","slug":"nougat","status":"publish","type":"post","link":"https:\/\/kitchenofyum.co.uk\/blog\/nougat\/","title":{"rendered":"Nougat"},"content":{"rendered":"\n<p>I love nougat but when it comes to making it i very rarely do it, most of the recipes I found contain honey and I really hate the taste of honey, That was until one dark rainy night when I decided to see if I could make it using an alternative to honey. I found it, See the below recipe to find out how I did it. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>100g peeled pistachios <\/li><li>100g Glace Cherries <\/li><li>2 sheets edible rice paper <\/li><li>icing sugar for dusting <\/li><li>150g Golden Syrup <\/li><li>300g white caster sugar <\/li><li>100g liquid glucose <\/li><li>2 medium egg whites <\/li><li>1 tsp vanilla extract<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Put the golden syrup into a&nbsp;saucepan, then in another saucepan tip in the sugar, glucose and 100ml\nof water.&nbsp;Put&nbsp;the egg whites in the&nbsp;very clean bowl of a table\ntop mixer with a whisk attachment and&nbsp;whisk&nbsp;on a low speed. <\/li><li>Heat and boil the syrup until it reaches 121C on a digital\ncooking thermometer, then straightaway pour the honey over the egg whites and\nset the speed to medium. While the whites and honey are whisking,&nbsp;bring\nthe sugar and water&nbsp;to the boil and keep&nbsp;boiling until the syrup\nreaches 145C exactly on a digital cooking thermometer.&nbsp;<\/li><li>Pour the hot syrup in a slow, steady stream into the beating egg\nwhite mixture.&nbsp;Continue beating for about 10 mins until you have a thick,\nglossy, firm meringue.&nbsp;It\u2019s hard to over-whisk at this stage but&nbsp;easy\nto under-whisk, so&nbsp;keep going until the meringue looks like sticky chewing\ngum.<\/li><li>Use a&nbsp;spatula&nbsp;to stir though the nuts and the vanilla extract. Scrape\nthe mixture into the lined tin, then smooth over&nbsp;to spread the mixture out\nevenly (if you have an offset spatula, now is the time to use it). Finally, top\nwith the remaining sheet of rice paper and press down. Leave the nougat to set\nfor at least 2 hrs or overnight.&nbsp;<\/li><li>To turn out and portion, use a spatula to loosen the edges of\nthe nougat away from the tin, then invert the tin on to a clean board and use a\nsharp serrated, hot knife to portion into bars or squares.&nbsp;<em>The nougat will keep, stored in an\nairtight container, for up to a&nbsp;month.&nbsp;<\/em><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I love nougat but when it comes to making it i very rarely do it, most of the recipes I found contain honey and I really hate the taste of honey, That was until one dark rainy night when I decided to see if I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":46,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-confectionery"],"_links":{"self":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":3,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"predecessor-version":[{"id":48,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/43\/revisions\/48"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/media\/46"}],"wp:attachment":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}