One of the newest brownie flavours available at the markets is a White Chocolate Nougat Brownie. It has most people dropping by their knees. Dark chocolate brownie base packed with little jewel-like cubes of white chocolate nougat with cranberries, macadamia nuts, and a touch of lemon zest.
Making nougat is really not that complicated, and creativity has no limit. All you need to do is measure accurately, work accurately and be organised.
- 300g Caster Sugar
- 120g Water
- 330g Glucose Syrup
- 30g Egg Whites
- 30g Glucose Syrup
- 60g Milk Powder
- 20g Icing Sugar
- 200g Roasted Macadamia Nuts
- Zest of one lemon
- 200g dried cranberries
- Rice Paper Sheets
160g Couverture White Chocolate (Couverture means the chocolate has a higher cocoa butter content than normal. Usually a minimum of 36% of the chocolate per weight)
Make sure all your ingredients have been weighed off before you start. Melt the couverture in a bowl set on top of a saucepan of simmering water. Once it has melted set aside.
Place the first glucose (330g), water and sugar to 125C (I use a digital thermometer to measure this as they are cheaper and more accurate than traditional sugar thermometers). When the sugar syrup reaches 118C start whisking the egg whites and second glucose(30g) at high speed. As soon as the syrup reaches 125C pour it into the whisking egg whites in a thin stream. Add the melted couverture, and then the milk powder and icing sugar.
The nougat will now start to set, so work quickly. Add The macadamia nuts, lemon zest and cranberries. Spread on a rice paper sheet. Flatten the top as much as possible. Place another sheet of rice paper on top. Let stand at room temperature for an hour or two. Cut into portions. Enjoy.