Peel the potatoes and dice into
Place the milk and ground almonds in a saucepan and bring to the boil. Remove from the heat and set aside for 10 minutes to infuse. Transfer to a food processor and process until smooth. Pass through a fine sieve into a clean pan and place over medium heat. Add the agar agar and heat to 90°C (194°F) for 1 minute, then remove from the heat.
Use a stick blender to blend the mixture and while blending, gradually add the methylcellulose and xanthan gum and blend until combined. Stir through the potato and dehydrated black olive, then place in the freezer and cool to 1–4°C (34–39°F).
Lay a sheet of plastic wrap on a work surface. Divide the chilled nougat into 6 equal portions. Take the first portion and form into a
This can be made 1 day in advance. When ready to serve, heat a saucepan of water to 90°C (194°F). Poach the nougat cylinders for 10 minutes or until warmed through. Scoop out and remove the plastic wrap. Using a sharp knife, trim the ends, then cut each widthways into 3 pieces.
© 2010 All rights reserved. Published by Murdoch Books.