Cranberry & Pistachio Nougat
Easy
Dr. Oetker Cranberry & Pistachio Nougat
PREP IN
25 MIN
COOK IN
8 MIN
SERVE
64
Cranberry & Pistachio Nougat
Easy
PREP IN
25 MIN
COOK IN
8 MIN
SERVE
64
Introduction
Dr. Oetker Cranberry & Pistachio Nougat
Ingredients
- 2 x Dr. Oetker Free Range Egg White Powder Sachets
- 45g Icing Sugar
- 500g Caster Sugar
- 225g Dr. Oetker Liquid Glucose
- 150g Dried Cranberries
- 100g Pistachios unsalted, shelled and chopped
- 5ml Dr. Oetker Moroccan Almond Extract
Method
- 1. Line an 18cm (7 inch) square, 2.5cm (1 inch) deep cake in with baking parchment. If using Egg White Powder, make up according to the packet instructions in a heatproof bowl and/or whisk the fresh egg whites until very stiff. Stir the icing sugar on top and whisk again. Set aside.
- 2. Put the sugar and Liquid Glucose in a saucepan and heat gently, stirring until melted. Raise the heat, put a sugar thermometer in the pan and let the mixture bubble until it becomes syrupy and reaches 140°C on the thermometer. Remove from the heat and take out the thermometer.
- 3. Continue whisking the egg whites and gently pour the hot sugar syrup on top in a steady stream. Continue whisking to form a thick, glossy meringue-like mixture. Mix in the cranberries, pistachios and Natural Almond Extract.
- 4. Working quickly, scrape the nougat into the prepared tin and press down, smoothing off the top neatly. Leave to cool completely.
- 5. To serve, carefully remove from the tin using the baking parchment to help you and then discard. Using a large sharp knife, cut the nougat into 8 strips and then into 64 chunks.
- 6. Cooks tip: You can store the nougat stacked in between pieces of baking parchment in a sealed container for up to 3 weeks.
