Nougat with freeze-dried raspberries
Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.
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Ingredients
|
675 |
g |
sugar |
|
120 |
g |
water |
|
175 |
g |
glucose syrup |
|
480 |
g |
honey |
|
100 |
g |
egg whites |
|
100 |
g |
raspberries, freeze-dried |
|
225 |
g |
pistachio nuts |
|
675 |
g |
almonds, toasted |
Preparation method
- Heat the sugar, water and glucose to 145ºC.
- Heat the honey to 130ºC.
- Beat the egg whites and add the honey.
- Beat until stiff.
- Add garnish
- Cover tin with wafer and press the nougat into the form, ensuring that there are no air bubbles.
- Top with wafer.
- Let harden for 3 days.
Serving suggestions
- As friandises.