曼越橘,杏仁及櫻桃牛軋糖 (CRANBERRY, ALMOND AND CHERRY NOUGAT) Ingredients :-
2 sheets edible rice paper (don't confuse with Asian rice paper)
vegetable oil or oil spray
1 cup (220g) caster sugar
2 tablespoons glucose syrup
2 tablespoons honey
2 tablespoons water
½ cup (80g) toasted almond kernels, chopped coarsely
½ cup (75g) sweetened dried cranberries
½ cup (75g) green glace cherries, quartered
1. Cut rice paper into 12 rounds to fit 6 egg rings (each 7.5cm in diameter). Oil inside of egg rings. Place egg rings on baking paper-lined oven tray. Place one rice paper round in each egg ring.
2. Combine sugar, glucose, honey and water in a small, heavy-based saucepan. Stir over low heat, without boiling, until sugar is completely dissolved. Brush down the side of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals.
3. Bring syrup to a boil; boil uncovered, without stirring, until syrup reaches 154°C on a sugar thermometer; remove immediately from heat. Just before syrup is ready, beat egg white in a small heatproof bowl until soft peaks form. With mixer operating, add hot syrup to egg white in a thin continuous stream. Beat until all syrup is added.
4. The mixture will be firm and sticky, so you will need to work quickly. Stir in the almonds, cranberries and cherries into the egg white mixture. Using an oiled metal spatula, quickly press mixture into an egg ring, press a rice paper round on top. Repeat with remaining mixture and rice paper. Stand for 5 mins before removing egg rings. Cool completely before storing in an airtight container. Can be left whole or cut in half for presentation.
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