Recipes

Sarah's Nougatine Bowl

Sarah's Nougatine Bowl

     

Method:

Make a dry toffee with 250g of sugar. Once sugar is caramelized, add 70g of sliced almonds and pour onto baking sheet lined with baking paper. Cover with another layer of baking paper and press down on nougatine to even out the thickness. Lightly oil the outside of a bowl. Once nougatine has cooled a little bit, but is still pliable, remove the top sheet of baking paper and shape over the oiled bowl. Carefully remove nougatine from bowl before it is too cool.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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