Nougat
Ingredients:
4 Sheets Rice Paper (Available from W&P)
280g Pistachio kernels
180g Honey
480g Blanched almonds
2 Egg whites
600g Caster Sugar
125ml water
2 tblsp Orange Water (Available from W&P)
Method:
Pre heat oven to 180C or 160C if fan forced. Grease a lamington pan. Line base of pan with two sheets of rice paper, trimming to fit neatly. Spread the pistachios & almonds on two oven trays, roast until browned – this will not take long, so watch carefully. Meanwhile, combine honey, sugar & water in a medium pan, stir over low heat until sugar is dissolved. Brush down the sides of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals. Bring the syrup to the boil, then boil, uncovered without stirring for about 10 mins or until the syrup reaches 160C on a sugar thermometer. (Hard crack stage) Remove immediately from the heat. Just before the syrup is ready, beat the egg whites in a medium heatproof bowl with an electric mixer until soft peaks form. With the mixer operating, add the hot syrup to the egg whites in a thin stream. Beat until all the syrup is added. Add the orange flower water, beat until incorporated. The mixture will be firm & sticky, so working quickly, add the egg white mixture to the nuts & mix well. Spread the mixture into the prepared pan and press in firmly using a metal spatula or your greased hand. Press the remaining sheets of rice paper onto the nougat, trim to fit. Stand for about two hours or until cool. Do not refrigerate.
4 Sheets Rice Paper (Available from W&P)
280g Pistachio kernels
180g Honey
480g Blanched almonds
2 Egg whites
600g Caster Sugar
125ml water
2 tblsp Orange Water (Available from W&P)
Method:
Pre heat oven to 180C or 160C if fan forced. Grease a lamington pan. Line base of pan with two sheets of rice paper, trimming to fit neatly. Spread the pistachios & almonds on two oven trays, roast until browned – this will not take long, so watch carefully. Meanwhile, combine honey, sugar & water in a medium pan, stir over low heat until sugar is dissolved. Brush down the sides of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals. Bring the syrup to the boil, then boil, uncovered without stirring for about 10 mins or until the syrup reaches 160C on a sugar thermometer. (Hard crack stage) Remove immediately from the heat. Just before the syrup is ready, beat the egg whites in a medium heatproof bowl with an electric mixer until soft peaks form. With the mixer operating, add the hot syrup to the egg whites in a thin stream. Beat until all the syrup is added. Add the orange flower water, beat until incorporated. The mixture will be firm & sticky, so working quickly, add the egg white mixture to the nuts & mix well. Spread the mixture into the prepared pan and press in firmly using a metal spatula or your greased hand. Press the remaining sheets of rice paper onto the nougat, trim to fit. Stand for about two hours or until cool. Do not refrigerate.
