Preparation Time: 10 minutes
Cooking Time: 10 minutes + 8 hours setting
Serves: 6-8
| Ingredients | Preparation |
|
Confectionary rice paper 2 egg whites 21⁄2 cups caster sugar 1 cup liquid glucose 1/3 cup honey 300g lightly toasted nuts (chopped almonds, hazelnuts, pistachios) |
1. Line the base of a 20cm square cake tin with rice paper. 2. Place egg whites in the bowl of a freestanding electric mixer, and leave until the sugar is ready. 3. Place sugar, glucose and honey in a saucepan and cook over medium heat, Induction level 5 until sugar starts to dissolve. Bring to a boil over high heat, Induction level 8 and when the sugars reach 120°C on a sugar thermometer start whisking egg whites until stiff peaks form. Continue cooking the sugars until 140°C is reached on a sugar thermometer. 4. Add the sugar mixture to egg whites in a thin stream, beating constantly until very thick. Fold in nuts and pour into the prepared tin. Cover nougat with a sheet of rice paper and press firmly. Set aside for 8 hours until hardened. To finish Slice and serve. |
