NOGA:

Anna Eksteen

Bestanddele
375ml suiker
250ml gouestroop
125ml water
knippie sout
1 eierwit, styf geklits
60ml glanskersies, gekap
250ml neute, grof gekap
2ml vanielje geursel

Metode
Vermeng die suiker, stroop, water en sout. Verhit dit en roer dit voortdurend totdat die suiker opgelos is. Kook dit verder, sonder om te roer, tot die sagtebal stadium. Haal dit van die plaat af en gooi dit in ‘n dun straaltjie oor die styfgeklitste eierwit. Klits dit voortdurend met ‘n elektriese klitser. Wanneer die mengsel fatsoen behou, roer die kersies, neute en geursel by. Gooi dit in ‘n gesmeerde oondpan. Laat staan oornag en sny dit dan in blokkies.

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Nougat Cheesecake

 

 

 

 

 

 

 

 

Ingredients
100g unsalted butter
225g digestive biscuits, crushed
4 gelatine leaves soak in cold water, or 6 for a firm set (see tip)
1kg mascarpone
400g full fat cream cheese
150g icing sugar, sifted
125g mixed toasted nuts, chopped (we used flaked almonds, pistachios, hazelnuts)
75g nougat pieces, finely chopped
1tsp vanilla extract

To decorate:
A hard almond nougat or brittle (we used M&S Torte Turron de Alicante Almond and Honey Brittle Cake), broken into shards,
Small handful nougat pieces, cut into cubes
Small handful pistachios, finely chopped
Edible white glitter, for sprinkling
Reindeer cupcake toppers (ours are from talkingtables.co.uk)

You will need:
20cm round, non-stick loose bottom cake tin

Preparation

Gently melt the butter in a heavy-based saucepan, remove from the heat, add the crushed digestives and mix until well coated. Press into the base of the tin, chill to firm up.
Out the gelatine into cold water to soften, then dissolve it in 50ml water over a very gentle heat. Set aside to cool.
In a large bowl, beat the mascarpone, cream cheese and icing sugar until smooth, being careful not to over mix. Stir through the gelatine mixture, nuts and nougat pieces until just combined. Spoon half the mixture into the tin and spread to create a smooth top. Repeat with the remaining mixture then return to the fridge to set for at least 4 hours, or overnight.
To serve, decorate with shards of the brittle, chopped pistachio, nougat pieces, a sprinkle of glitter and the reindeer decorations.