Cranberry, Almond And Cherry Nougat – a delicious recipe with rice paper, sugar, glucose, honey, egg white, toasted almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut rice paper into 12 - 3 inch discs. Spray 6 - 3 inch tart rings with oil. Place on a baking tray lined with parchment paper. Place one rice paper disc in each ring.
2
Combine sugar, glucose, honey and 2 tbsp water in small heavy-bottomed saucepan and stir over low heat until sugar is completely dissolved. Brush down sides of pan with hot water to dissolve any sugar crystals. Bring to a boil. Cook, uncovered, without stirring, until syrup reaches 309u00b0F (154u00b0C) on a sugar thermometer.
3
Just before syrup is ready, whip egg white to soft peaks. With mixer running, stream hot syrup into egg white. Continue to whip until all syrup is added.
4
Working quickly, fold in almonds, cranberries and cherries. Using an oiled metal spatula, quickly press mixture into rings. Press rice paper discs on top. Let cool for 5 mins before removing rings. Let cool completely.
365
kcal
Calories
11
g
Fat
62
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sheets edible rice paper, 1 cup granulated sugar, 2 tbsp glucose, 2 tbsp honey, and more.
Yes, Cranberry, Almond And Cherry Nougat falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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