Raspberry Shortbread Cookie:
- 4.4 ounces butter
- 1.4 ounces powdered sugar
- 1.4 ounces raspberry puree
- 0.35 ounces raspberry powder
- 4.4 ounces all purpose flour
- 1.6 ounces cornstarch
Sour Cherry and Almond Nougat:
- Nonstick cooking spray
- 4.9 ounces glucose
- 23.2 ounces granulated sugar
- 2.6 ounces honey
- 2.6 ounces egg whites
- 1.6 ounces melted cocoa butter
- 7.9 ounces roasted almonds
- 3.5 ounces dried cherries
Caramelized Rice Cereal:
- 8 ounces granulated sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla paste
- 6 ounces rice cereal
- 15 ounces dark chocolate couverture
Special equipment: candy thermometer, silicon mat
For the cookies: In a mixer with a paddle attachment cream the butter and powdered sugar until you reach a uniform consistency. Add the raspberry puree and raspberry powder, mix until incorporated. Add the flour and cornstarch and mix just until combined. Shape into a log, wrap in plastic wrap and refrigerate until firm.
Preheat the oven to 350 degrees F. Cut 1/8-inch slices from the log of dough, and bake on silicone mat until the edges begin to brown. Reserve until ready to assemble.
For the nougat: Line a baking sheet with parchment paper and spray with nonstick cooking spray, set aside. Place 6.6 ounces water, 21.9 ounces of the granulated sugar and the glucose into a very large pot. Cook until the candy thermometer reads 260 degrees F.
While the sugar is cooking, boil the honey in a separate pot. Once the sugar mixture reaches the proper temperature, pour the honey into the syrup and continue cooking until the thermometer reads 275 degrees F. Pour the sugar mixture into the bowl of a stand mixer fitted with a whisk attachment. Add the egg whites and the remaining 1.3 ounces granulated sugar while whisking on high speed. Once the mixture has cooled down, add the melted cocoa butter and continue mixing until just incorporated. Turn off the mixer, then fold in the almonds and cherries. Roll out onto the prepared baking sheet, and cool.
For the caramelized cereal: Place 2 ounces water, granulated sugar, corn syrup and the vanilla paste in a pot and cook over medium heat. Do not stir. Once mixture reaches a golden-brown color, stir in the rice cereal and pour onto a silicone mat until cooled.
In a double boiler, melt two-thirds of the dark chocolate. Pull from the heat. Slowly add in the remaining chocolate, and stir until it is completely melted. Your candy thermometer should read 90 degrees F. If it is too hot add more unmelted chocolate and repeat the same process. Check the temperature, once it reaches 90 degrees F, use immediately.
To assemble: Roll a piece of nougat into a ball and place on top of a shortbread cookie. Dip in the tempered dark chocolate and top with the caramelized rice cereal. Allow the chocolate to set.
* Contestant Recipe
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.