Diabetic Nougat Recipe

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
• 2 egg whites
• 5 mls rose water
• 100 g dried cranberries

Method

1. Preheat the oven to 100° Celsius
2. Place the fructose, honey, glucose and water into a sauce pan
3. Stir continuously over a medium heat until the fructose dissolves
4. Reduce the heat, place a sugar thermometer into the liquid and leave to simmer
5. Place the nuts onto a baking tray in a single layer and dry roast for an hour
6. Leave in the turned off oven until you need them
7. Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down
8. Place the egg whites and rose water into a stand mixer bowl
9. When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting
10. 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
11. Whisk continuously until the mixture starts to cool
12. Stop whisking and mix in the nuts and cranberries by hand
13. Pour the nougat on top of the rice paper and smooth down
14. Place the second sheet of rice paper on top of the nougat, rough side facing up
15. Flatten down with your hands as much as possible
16. Place into the fridge overnight to set
17. Cut into desired sizes and enjoy!