Pistachio, Cranberry and Manuka Honey with Plum Nougat
1 Cup Manuka Honey with Plum
¼ Cup Glucose Syrup
¼ Cup Water
1 Tbsp Vanilla bean Extract
3 egg whites room temperature
¼ tsp Salt 3 cups Sugar + 2 Tbsp extra
Edible Rice Confectioner’s paper
½ cupped Chopped Almonds
½ Cup Chopped Pistachios
¼ Cup dried Apricots chopped
¼ Cup Glace cherries, red & green, chopped
¼ Cup Chopped dried Cranberries
Method: 1. Place the fruits & Nuts onto a lined baking tray and gently warm into a low temperature oven (100C) this helps the fruit distribute evenly through the nougat.
2. Line a tin with baking paper and place an A4 sheet of the rice paper on the bottom of the lined tin.
3. Place the egg whites and salt into the bowl of an electric mixer but do not turn on yet. Place the 3 cups of sugar, honey, glucose syrup and water into a saucepan on a medium heat and stir until dissolved. Brush the sides of the pan with a wet pastry brush to remove any sugar from the sides. Heat until the temperature reaches 132C (270 F) on a candy thermometer. As soon as this happens turn on the mixer with the egg whites and continue heating the syrup on the stove until it reaches 143C (290F)
4. Once the syrup comes to temperature the egg whites should then become soft peaks, stir in the remaining 2 Tbsp of sugar, a little at a time until stiff peaks form. Gradually add the syrup to the egg whites and mix for about 5 minutes or until thick and glossy.
5. Add the vanilla extract and the warm fruit and nuts and stir to mix through. Place the Nougat into the lined tray and add another sheet of rice paper on top of the nougat. Place another tray on top and add some heavy tins to weigh it down.
6. Allow to set for several hours, preferably overnight.
7. Lift from the pan and slice with a sharp, hot knife sprayed with cooking spray or coconut oil spray. Clean the knife in between cuts with hot water as needed.
*Nougat should not be made in humid temperatures and should be stored in a cool dark space. Wrap it in cellophane to keep it fresh.