Nougatine

Nougatine is basically Praline - caramelized nuts, but contains Almonds instead of Hazels. Made and cooled it can be smashed up and added to parfaits or sprinkled on ice-creams. In the restaurant we sometimes roll it out before it sets to make wafers and caskets.

Ingredients:

8 oz caster sugar
4 oz sliced almonds
½ pint of cold water
a few drops of lemon juice

Method:

Before we begin please understand that cooked sugar is seriously hot, like, serious injury hot. I know it is a temptation to stick fingers into things and give them a little taste, but i have seen caramel burns so severe i would really rather forget them. Be confident, but above all, please be careful.

1. Put the plug in your sink and add a three inch depth of cold water and a couple of handfuls of ice cubes - not only to cease the cooking time when the sugar is ready but also to plunge your hands into if you accidently splash yourself.

2. Place the sugar in a heavy saucepan with the water and lemon juice. Place over a low heat and stir until the sugar has dissolved. Do not stir after this point or the sugar may crystallize.

3. Increase the heat and cook to 170°c/340°f (You can buy a sugar thermometer here). Use a pastry brush dipped in water to brush down any sugar that sticks to the side of the pan.

4. Using a dry cloth, take the pan from the heat and carefuly dip the base into your sink of iced water and hold for 10 seconds. Quickly stir in the almonds then turn the mixture out onto a tray lined with baking parchment to cool.

If, after dipping or adding the nuts, the caramel becomes too stiff to work with simply place over a medium heat to soften slightly.