Pistachio Rose Nougat
WOW, this is so much fun and we absolutely love the texture. We got a bit carried away, admittedly and went straight into chocolate nougat testing mode, which did sort of work, but not enough to make the recipe publishing cut. So watch this space, we have loads of ideas for other flavours of nougat. They are on all our hit list.
In the meantime, we are producing this for our Honey Around the World Cooking class in May, Australian honey month. I hope you can join us if you are in Western Australia. It is going to be fabulous. I mean, look at the menu!
In the meantime, Insiders are getting a sneaky peek at this recipe at least! Enjoy my lovelies, make some for mum or yourself for Mother's Day!
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- 2 sheets of edible wafer paper
- 1 egg whites
- 400 Grams honey BUY
- tiny drop of pink food colouring (optional)
- 200 Grams pistachios raw
- 1 Tablespoon edible rose petals (optional)
Set aside the wafer paper one piece on top of a fave bread mat from my store. You will need two bread mats for this recipe.
Insert butterfly and place egg white into Thermomix bowl and whip 10 sec/butterfly/speed 2.
Add honey and cook 60 min/butterfly/speed 2.
Add food colouring and combine 20 sec/butterfly/speed 3. Remove butterfly.
Add pistachios and rose petals and quickly combine using a spatula. It will start to harden fast.
Quickly pour out onto 1 sheet of wafer paper (shiny side down) Cover with the other sheet of wafer paper (shiny side up) and second bread mat on top of that.
Use a rolling pin to flatten nougat to desired thickness. Set on the bench for a few hours, until firm enough to cut.
Using a serrated knife, cut nougat into pieces and store in a container.
Keep in a cool dry place for up to 2 weeks. Or keep in the fridge for up to 3 weeks.
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