Zingy Honey Almond Nougat With Lemon And Ginger Recipe:- In the event that you are seeking for a means to fulfil your sweet appetite or your desire to entertain guests, there is an abundance of sweet treats that you can produce.
The cakes, cookies, pies, and other baked goods that we enjoy making on a daily basis are all favourites, but there are times when we are in the urge to try something new. This recipe for zingy honey almond nougat with lemon and ginger is shared by Rika Hoffman, who is the recipe creator for Tasting Table.
This dish is sure to satisfy your cravings. To complete the holiday sweets, we are seeking for something that is perfectly chewable, has a sweet flavour that is matched by the sour lemon and spicy ginger, and is just what we are looking for.
Zingy Honey Almond Nougat With Lemon And Ginger Recipe
This recipe is one that Hoffman adores because it is so simple to modify, which makes it versatile enough to be served as a snack in the middle of the morning or as a dessert after a feast.
“Nougat is highly shareable and lasts for weeks,” according to her. In addition, Hoffman provides a wonderful suggestion for present-giving at the eleventh hour: “Wrap cubes of it in parchment paper and tie them up with ribbon — these tiny parcels make for a cute, homemade gift that is perfect for the holiday season!”
Gather the ingredients for this zingy honey almond nougat with lemon and ginger
For this recipe, you will need to acquire some sheets of edible wafer paper, large eggs (you will only need the whites), honey, vanilla extract, salt, whole roasted almonds, crystallised ginger, and candied lemon peel.
Step 1: Prep wafer paper
To fit the bottom of an 8×7- or 8×8-inch pan, cut two pieces of edible wafer paper to the appropriate dimensions. Prepare the pan by lining it with parchment paper as an alternative.
Step 2: Whisk the eggs
Whisk egg whites until they form firm peaks.
Step 3: Heat the honey
To warm the honey, place it in a large mixing bowl and place it over a pot that is filled with a couple of inches of water. Alternatively, you can use a double boiler to accomplish this.
Step 4: Add the eggs
Incorporate the whisked egg whites into the honey with a wooden spoon or whisk.
Step 5: Add vanilla
Add vanilla extract and salt.
Step 6: Keep stirring
Cook over medium-low heat for approximately one hour while stirring the mixture with a wooden spoon. It is important that the mixture be thick, glossy, and stiff enough to ensure that the ribbons that drip from the spoon maintain their shape before falling off.
Step 7: Preheat the oven
Preheat the oven to 350 F.
Step 8: Toast the almonds
After the nougat mixture has been cooking for 45 minutes, toast the almonds in the oven for 15 minutes.
Step 9: Test nougat consistency
First, a tiny spoonful of the mixture should be dipped into cold water to determine whether or not the nougat is sufficiently solid. It need to be able to hold tight. It is recommended that you continue to boil the mixture over medium-low heat if it becomes too soft or dissolves.
Step 10: Mix in add-ins
Add toasted almonds, crystallized ginger, and candied lemon to the mixture. Continue cooking and stirring for 5–10 more minutes.
Step 11: Transfer nougat to a tin
Pour the nougat into the wafer paper-lined baking tin. Even out the mixture with a spoon or spatula and cover it with the second piece of wafer paper. Smooth down the wafer paper.
Step 12: Cool and cut
Cool for a couple hours, then cut using a knife, wiping the blade with oil occasionally to prevent sticking.
Step 13: Serve and wrap leftovers
Keep the nougat tightly wrapped in parchment paper or plastic wrap and store in a cool place.
How can you customize this zingy honey almond nougat with lemon and ginger recipe?
The fact that “the base of this recipe uses simple pantry ingredients: just honey, eggs, and nuts (all relatively shelf-stable ingredients)” is one of the benefits that Hoffman mentions about this recipe. On the other hand, you can experiment in a variety of different ways starting from the fundamental base.
“I love how customisable it is, so if ginger and lemon don’t sound appealing, just sub them out for other dried fruit, nuts, or even chocolate!” According to Hoffman. “Personally, I haven’t yet experimented with other mix-ins, but this recipe is a highly adaptable base.”
While your thoughts may have begun to stray towards the ingredients that you enjoy the most, Hoffman has a lot of suggestions for you to check out, including the following: “A variety of add-ins can be used, such as pistachio, hazelnuts, walnuts, and others — [nougat is] similar to biscotti in that way.”
If you intend to provide nougat bites as presents to the people you care about, then you will have a great deal of alternatives to incorporate the elements that are most popular with each individual.
Take a look at this recipe for more information: https://www.tastingtable.com/1467846/zingy-honey-almond-nougat-with-lemon-and-ginger/
