Nougat
Ingredients
for 35 pieces
| 1 | fresh egg white |
| 1 pinch | salt |
| 300 g | sugar |
| 150 g | liquid honey |
| 1 tbsp | water |
| 150 g | almonds, roasted |
| 100 g | hazelnuts, roasted |
| 50 g | unsalted, shelled pistachios, roasted |
How it's done
Beaten egg white
Beat the egg white and salt until stiff using the whisk on a food processor.
Honey syrup
Bring the sugar, honey and water to the boil in a wide pan. Reduce the heat, keep stirring until the sugar has melted and the syrup is a thick consistency but not coloured. Slowly drizzle the sugar into the egg whites while beating constantly, beat for a further 8 mins. until the mixture is firm and velvety.
Nougat
Add the almonds, nuts and pistachios to the beaten egg whites, stir in, transfer to a baking tray lined with baking paper, spread out approx. 2 cm thick. Leave the nougat to set for approx. 4 hrs. Cut the nougat into pieces.
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