Cheese Nougat
Cheese Nougat
Ingredients
- 1/4 cup (60 ml) dried cranberries
- 1/2 cup (125 ml) boiling water
- 1 teaspoon (5 ml) gelatin
- 1/2 cup (125 ml) 35% cream
- 1 250-g container cream cheese
- 1/4 cup (60 ml) shelled unsalted pistachios
- 1 store-bought pound cake, sliced and broiled
- 1/4 cup (60 ml) apple blossom honey
Instructions
- Line a 20 x 10-cm (8 x 4-inch) loaf pan with plastic wrap, allowing the plastic to hang over the sides.
- In a bowl, soak the cranberries in hot water for 10 minutes. Drain and set aside.
- Pour the cream into a bowl and sprinkle with the gelatin. Let bloom for 5 minutes. Heat in the microwave oven until the gelatin melts, about 1 minute.
- In the food processor, pulse the cheese for 15 seconds. Add the hot cream and process until smooth.
- In a bowl, combine the cheese mixture, cranberries and pistachios. Pour into the loaf pan. Cover and refrigerate for at least 4 hours or overnight.
- Using the plastic wrap, lift the nougat out of the pan and cut into 2.5-cm (1-inch) slices. Place one slice on each plate. Drizzle with honey and serve with broiled pound cake triangles.
Cheese Nougat