Thermomix Pistachio Rose Nougat
Delicate and Chewy Nougat Made Effortlessly in Your Thermomix!
Thermomix 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.
And as usual, Insiders are getting a sneaky peek at this recipe at least! Enjoy my lovelies, make some for mum or yourself for Mother's Day or it does make the perfect Christmas gift for the foodies in your life!
You really should try some of our other candy recipes...it may be time for a candy ebook:
Popcorn, Pretzel Nutty Butter Toffee
Mint Honeycomb Bark with Chocolate
Caramelised White Chocolate Bark
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 sheets of edible wafer paper
- 1 egg whites
- 400 Grams honey
- tiny drop of pink food colouring (optional)
- 200 Grams pistachios raw
- 1 Tablespoon edible rose petals (optional)
Do
- 1
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.
- 2
Insert butterfly and place egg white into Thermomix bowl and whip 10 sec/butterfly/speed 2.
- 3
Add honey and cook 60 min/Varoma/butterfly/speed 2.
- 4
Add food colouring and combine 20 sec/butterfly/speed 3. Remove butterfly.
- 5
Add pistachios and rose petals and quickly combine using a spatula. It will start to harden fast.
- 6
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.
- 7
Use a rolling pin to flatten nougat to desired thickness. Set on the bench for a few hours, until firm enough to cut.
- 8
Using a serrated knife, cut nougat into pieces and store in a container.
- 9
Keep in a cool dry place for up to 2 weeks. Or keep in the fridge for up to 8 weeks.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
