Nougat with pistachios
4 servings
90 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Roast the pistachios in a dry pan.
- Pistachios: 150 g
2
If the nuts are very large, they can be chopped with a knife.
- Pistachios: 150 g
3
Pour 135 ml of water into a deep saucepan or pot and add sugar.
- Sugar: 450 g
4
Put on high heat and bring the mixture to a boil. Boil the syrup for 12 minutes from the moment it starts boiling. Add honey and molasses and boil until the syrup reaches 140 degrees.
- Honey: 120 g
- Treacle (syrup): 6 g
5
Whip the chilled egg whites with a mixer until peaks form. Then, while continuing to whip, slowly pour in the hot syrup.
- Egg white: 2 pieces
6
Continue beating the mixture until it becomes shiny and cools to room temperature. Add the nuts and mix.
- Pistachios: 150 g
7
Cover the mold with food wrap.
8
Distribute the mass, smooth it with a spatula. Cover with plastic wrap.
9
Cool the nougat with nuts to room temperature and place it in the refrigerator for 1 hour.
10
Cut with a knife moistened in hot water.