Cheese Nougat
Cheese Nougat
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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