India x France
Rose pistachio nougat
Chewy honey nougat packed with pistachios, scented like a rose garden.
120 minTime
3 gProtein each
mildSpice
Nougat with a Persian accent3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original185kcalsame
3 gproteinsame
2 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Line a 15 cm square tin with paper and dust with cornflour. Keep the nuts warm in a low oven.
- 2Heat the honey in a small pan. In another pan boil the sugar and water until a drop in cold water forms a firm ball, about 125°C.
- 3Meanwhile whisk the egg white to stiff peaks. Pour in the hot honey in a thin stream, whisking all the time.
- 4Keep boiling the sugar until a drop snaps in cold water, about 145°C. Pour it into the meringue in a thin stream, whisking, and whisk 5 minutes more. Take care, the syrup is very hot.
- 5Beat in the rose water and cardamom, then fold in the warm nuts quickly with a greased spatula. Press into the tin and dust the top with cornflour.
- 6Leave at room temperature overnight to set, then cut into bars with an oiled knife and wrap each in paper.
Serve it like this
Wrap bars in paper and tie with string, or stack cut pieces on a plate with a few rose petals.
