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Wednesday, November 9, 2016

NOGAT A NOUGAT SAUCE ADAPTED FROM NOLA'S HAZELNUT PUDDING

Boiling nuts, broth and sugar
to make a nougat syrup
Photo by: Lord-Williams
a sweet made with honey or sugar and nuts.
[Nola 1989:xix-4]

NOUGAT SAUCE ADAPTED FROM NOLA'S xix-4 POTAJE QUE SE DICE AVELLANATE (HAZELNUT POTTAGE)

Ingredients

¼ c hazelnuts
¼ c almonds
2 tbsp rosewater
1 qt chicken broth
¾ c sugar
1 c chopped raw walnuts

Garnish
1 tbsp sugar

Preparation

A Delightful Dessert Sauce Served Warm for
Ice Cream, Puddings and Cakes
Photo by: Lord-Williams
Blanch, toast and peel hazelnuts and almonds; grind them in a mortar or food processor little by little, in such a way that to prevent them from becoming oil. Do this by continually dampening the pestle of the mortar rosewater or by pouring the rosewater into the food processor first and turn it on low for the liquid to cover the blades and glass.

When the nuts are ground, blend in chicken broth. Strain this through a woolen cloth into a pot. Heat the pot with sugar. Bring to boil. Reduce to simmer, stirring constantly while sugar dissolves and the mixture thickens. Taste for rosewater flavor. Add more if desired.

Add walnuts. Stir them into mixture covering completely with the sauce.


When the sauce has thickened, remove from heat, cover and let sit for 10-15 minutes. Dish out into individual bowls. Sprinkle sugar on top.  

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