Diabetic Nougat Recipe
Ingredients
- 250 g fructose
- 120 g honey
- 55 g liquid glucose
- 125 mls water
- 100 g blanched and peeled hazelnuts
- 100 g shelled pistachios
- 2 sheets rice paper, trimmed if necessary
- 2Â egg whites
- 5 mls rose water
- 100 g dried cranberries
Method
- Preheat the oven to 100° Celsius
- Place the fructose, honey, glucose and water into a sauce pan
- Stir continuously over a medium heat until the fructose dissolves
- Reduce the heat, place a sugar thermometer into the liquid and leave to simmer
- Place the nuts onto a baking tray in a single layer and dry roast for an hour
- Leave in the turned off oven until you need them
- Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down
- Place the egg whites and rose water into a stand mixer bowl
- When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting
- When the syrup reaches 140° Celsius remove from the heat and as quickly as possible, pour into the egg whites with the machine mixing on medium
- Whisk continuously until the mixture starts to cool
- Stop whisking and mix in the nuts and cranberries by hand
- Pour the nougat on top of the rice paper and smooth down
- Place the second sheet of rice paper on top of the nougat, rough side facing up
- Flatten down with your hands as much as possible
- Place into the fridge overnight to set
- Cut into desired sizes and enjoy!
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