Pine nut praline

Pine nut praline

By
From
New Middle Eastern Food
Makes
150 g
Photographer
Mark Roper

Praline has endless uses in desserts and cakes. It works with all flavours from chocolate to fruits, and is particularly useful for adding a bit of textural crunch to creamy smooth desserts and ice creams. Alternatively, fold it into whipped cream to accompany rich chocolate cakes, or mix it into ice creams, custards and mousses to add sweet crunch.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 150 g caster sugar and 2 tablespoons water in a saucepan and heat slowly to dissolve the sugar. Bring to the boil and cook for about 5 minutes until the syrup reaches the thread stage (when a drop of the syrup falls from a wooden spoon in a long thread) at about 110°C.
  2. Stir in 200 g pine nuts, which will make the sugar mixture crystallise. Don’t panic! Turn the heat down a little and stir gently until the crystallised sugar redissolves to a caramel. This will take 10–15 minutes. Carefully (as it’s hot) pour the mixture into a baking tin lined with baking paper or greased foil. Smooth with the back of a fork and allow to cool and harden. When completely cold, bash it with a rolling pin to break it into chunks and then pound to crumbs in a mortar and pestle, or pulse in a food processor. The praline should be the consistency of coarse breadcrumbs. Store in an airtight container in the freezer for up to 2 months.
  3. Almond or walnut praline

    Replace the pine nuts with 200 g lightly roasted whole almonds or 200 g shelled walnuts.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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