I love those recipes that we all grew up with, they are just too good to miss out on.This is a tried and
Layers of graham saltines, no-prepare cheesecake filling, and strawberries finished off with natively constructed whipped cream. This No-Bake Strawberry Cheesecake Icebox Cake is so natural to make and heavenly!
It’s formally March and I have an inclination that it’s the ideal chance to begin sharing some no-heat sweets. While I love heating, there is something in particular about no-prepare sweets that make them so engaging. Possibly the reality you’re not turning on the stove when it’s 100 degrees outside? Or then again perhaps this is on the grounds that you heat a great deal and just have one broiler that gets utilized excessively a lot? Alright, perhaps that last one is simply me.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
400gr of dried fruits (almonds, hazelnuts, walnuts, pistachios …) you choose
120gr of glucose syrup
200gr of caster sugar
250gr of honey
65gr of water
60gr of egg white (2)
Sheets of wafer paper
- Start by roasting the dried fruits in the oven for 15 minutes at 140 ° C.
- Leave in the oven to stay hot until ready to incorporate into the meringue.
- Prepare the sugar syrup by mixing the sugar, glucose, and water in a saucepan.
- Bring to a boil until reaching a temperature of 140 ° C by monitoring the temperature with a sugar thermometer
- Simultaneously in another saucepan, bring the honey to a temperature of 115 ° C.
- At this point, start whipping the whites with a pinch of salt.
- When the temperature of the honey is 140 ° C, slowly pour it over the egg whites without stopping whipping. The preparation will thicken and become creamy.
- Carefully pour the sugar syrup which will triple in volume the mass and gradually become shiny and denser.
- Continue to whisk 2-3 minutes. Using a hair dryer, heat all around the bowl on maximum power for a few minutes to dry out the preparation.
- Incorporate your still hot dried fruits by mixing quickly with a wooden spoon (the mixture hardens very quickly).
- Pour the preparation into the mold previously lined with unleavened paper and try to even out the surface as much as possible before placing the second square of unleavened sheet on top.
- Let cool at room temperature for at least 4 hours before placing the nougat in the refrigerator overnight.
- When ready to serve, cut squares of nougat with a knife dipped in hot water to facilitate cutting.