RECIPE by &BEYOND NGALA CHEFS | IMAGES by ANDREW NICHOLSON
We asked the chefs from &Beyond’s Ngala Safari Lodge to send us a recipe that is so decadent and delicious that it would make it onto Santa’s ‘most-wanted gourmet gift’ list. Their Gourmet Rocky Road Nougat is not only ideal as an after-dinner indulgence, but also easily packaged as a gift: starting with a Consol jar, spray-paint your favourite African wildlife figures in gold and superglue them onto the lid. Add your latest batch of Nougat to the jar and voilà, you have a crafty home-made Christmas prezzie for that someone in your family who suffers from a severe sweet-tooth!
&Beyond Ngala’s Gourmet Rocky Road Nougat
Ingredients
- 375gm White Chocolate
- ½ cup Pistachio kernels – roasted
- 2/3 cup Shredded coconut
- 2 & 2/3 cup Marshmallows (either cut into pieces or use mini)
- 2/3 cup Dried cranberries
Method
- Line the base and sides of a baking tray with foil – allowing a 2 cm overhang at both long ends
- Melt white chocolate until smooth – stirring often
- Combine pistachios, coconut, marshmallows and cranberries in a large bowl
- Pour the chocolate over and stir to coat
- Spoon mixture into prepared baking tray
- Refrigerate for 30 minutes or until set.
- Turn out onto a chopping board, remove foil and cut into pieces
Enjoy!
Ngala Chefs
