Pistachio and rose petal nougat
jane and Jeremy Strode
Photo: Natalie Boog
If you like the idea of rose-flavoured nougat but don't fancy eating rose petals, substitute a tablespoon of rose water for the petals.
- 3-4 sheets edible rice paper
- 430g caster sugar
- 120ml water
- 115g honey
- 1 tbsp glucose
- 50g egg white
- 180g pistachios, blanched and peeled
- 10g rose petals *
- * We use Pariya rose petals, available from food stores and delicatessens.
Line the bottom of a 25 x 15cm baking tray using 1-2 sheets rice paper. Place sugar and water in a saucepan and stir to dissolve. Place on a high heat. Brush down sides of saucepan with a wet pastry brush to prevent crystallisation. Using a sugar thermometer, bring to a temperature of 110C. Add honey and glucose and bring to a temperature of 137C. Whisk whites in a mixer so they are at stiff peak stage when sugar reaches correct temperature.
Pour sugar mixture over whites, whisking on high speed. Continue to whisk for 3 minutes. Fold through nuts and petals and spoon evenly onto tray. Place remaining rice paper on top and press with a weighted board or same shaped tray until set, about 2-3 hours. Turn out from tray and cut into squares using a hot, slightly damp knife. Store in an airtight container.
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