Did you know that Champagne-style sparkling wines such as the South African Méthode Cap Classique can be exceptional with food? Obviously delicious on its own, it typically shines with luxury seafood, decadent pastries, traditional apple tart and especially creamy breakfasts such as Eggs Benedict! Such a versatile choice for the summer holidays!
Blueberry & Macadamia Nougat Recipe
450 g Granulated White Sugar
250 g Glucose
80 g Honey
125 ml Water
60 g Egg Whites
50 g Dried Blueberries
250 g Roasted Macadamia Nuts
1 Vanilla Pod
Spray a small, shallow square or rectangular dish with spray and cook, and line with rice paper (shiny side up).
Combine water, sugar, glucose and honey in a pot.
Slice the vanilla pod and scrape out the seeds, add the seeds to the sugar mixture.
Make sure to mix well before heating.
Place on the heat and bring to a boil, without stirring.
Allow to cook to 140 °C. (Use a sugar thermometer for this.)
Place the egg whites in a clean mixing bowl fitted with a whisk attachment.
When the sugar reaches 135° C, begin to whip the egg whites on a medium to high speed. By the time the sugar is at the right temperature, the egg whites should be at stiff peak stage.
Pour the sugar syrup down the side of the mixing bowl, being careful not to pour the syrup on the whisk. Turn down the speed of the mixer if it is whipping too fast, once all the syrup has been added, beat for 1 minute on medium-high speed.
Stop the machine, replace the whisk attachment with a paddle attachment and add the nuts and blueberries.
Mix on a low speed until well incorporated, work quickly to scrape down the sides of the bowl and transfer the nougat into the prepared rice paper dish.
Cover the top of the nougat with more rice paper and allow to set.
Once completely set, cut into desired size.
As the ultimate treat, serve with the 2016 La Motte Méthode Cap Classique!
(Do not store the nougat in the fridge. A dry, airtight container is best.)