Port and Honey Iced Nougat – the Niepoort Way!
An excellent iced nougat recipe for all Niepoort fans.
For more information on Niepoort Port then please visit the Niepoort Page
It takes about 60 minutes to complete, follow these 7 easy steps. You’ll need a scale and a cooking thermometer.
Ingredients:
100g of honey
180g of sugar
105ml of Tawny Porto
120g of egg white
500ml of fresh cream, 35%mf country style thick cream
150g of candied fruits
5g of butter
50g of Brazil nuts
50 of almonds
About the ingredients:
Depending on your region, some type of milk cream might be hard to find. Fresh cream is mostly used in French recipe while in America 35%mf is easier to find and much less expensive. Both work for this recipe.
For the nuts, pick any 2 types you like, hazel nuts, pecans might also be very good.
For candied fruits, in this recipe I did use candied ginger and dried papaya. Here again you can mix what you feel like. I did pick a good proportion of dried papaya (125g) to make the whole thing less sweet while a small portion of candied ginger (25g) adds some zip.
For the honey, again you can play from the simple plain honey to as many varieties as different flowers exist. Churned clover honey is normally of very good quality, this time I did pick honey from blueberry flower.
For the Port, I strongly recommend using Tawny type of Port. Your end results will differ from having a young and frutier Tawny to an holder and nuttier Tawny. Experiment!
Steps:
1- Cut together the Brazil nuts and almonds. In a pan, put 100g of sugar with 30g(30ml) of water and cook at medium heat until you get a medium dark caramel. Add 5g of butter and remove from heat. Add your nuts into it. Blend altogether with a wooden spoon, the sugar will get into the nuts and crystallize again. Before it gets too hard, spread it on a baking paper. Let it rest, once it is hard you can cut it into small pieces.
2- Cut together the candied fruits then put them in a bowl with 75ml of Port. Let it rest. Shake it once or twice so the port gets into all the fruits over time.
3- In a cold bowl, abound (double the thickness, you don’t want whipped cream) your cream and let it rest in the fridge until needed.
4- In a bowl, whip the egg white until stiff; add 30g of sugar half-way.
5- In a pan, put the remaining 50g of sugar, the honey and 30ml of Port. Cook it at medium heat until it reaches 121 Celsius (250F). Slowly pour the resulting syrup over the egg white while whipping them. Whip the meringue until complete cooling.
6- Mix into the meringue the candied fruits with the Port and the nuts. Blend well but gently so you don’t break your whites.
7- Blend your cream in by gently lifting your mixture.
8- Pour into individual mold or metal circle. You can put cling wrap into your mold so it is easier to unmold. Put into your freezer until ready to serve.
9- Enjoy!!! with a slightly chilled glass of Tawny Port
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For more information on Niepoort Port then please visit the Niepoort Page
