Fun fact: nougat was originally made from egg whites and honey.
In a way, it was like the very first protein bar. Nowadays though, the honey is usually replaced with sugar and the nougat is filled with delicious—and often nutritious—ingredients such as nuts and seeds. In other words, it’s a little bit naughty and a little bit nice, making it perfect for Christmas.
Below, Donna Hay shares two of her next-level nougat recipes, one with coconut and one with chocolate. They’re perfect to decorate the table, give as party favours or enjoy on your own.
Chocolate and raspberry dipped nougat
Makes 10
Ingredients
- 100g 70% dark chocolate, melted
- ½ teaspoon vegetable oil
- 300g almond nougat, cut into 2cm lengths
- 1 tablespoon freeze-dried raspberries+, crushed
Method
- Place the chocolate and oil in a small bowl and mix to combine.
- Dip one end of each nougat in chocolate, shaking off any excess, and place on a small baking tray lined with non-stick baking paper.
- Sprinkle with the raspberries and refrigerate for 15 minutes or until set. Serve.
+ Freeze-dried raspberries are available from selected delicatessens and specialty grocers.
Frozen coconut and nougat slice
Makes 20
Ingredients
- 2 litres store-bought vanilla ice-cream, chopped
and softened - 1½ cups (50g) puffed rice cereal
- 1½ cups (115g) shredded coconut, plus extra to serve
- 200g almond nougat, finely chopped
Method
- Place the ice-cream, rice cereal, coconut and nougat in a large bowl and, working quickly, stir to combine.
- Spoon the mixture into a 20cm x 30cm lightly greased slice tin lined with non-stick baking paper. Smooth the top with a palette knife and freeze for 3–4 hours or until firm.
- Slice into squares and sprinkle with the extra coconut to serve.
+ Tips and tricks… You can store the nougat in an airtight container for up to three days.
Recipes and images from donna hay magazine issue 90: The Christmas Issue. Shop the current issue or subscribe to receive it on the reg.
