Cranberry and Pistachio Nougat

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Delicious soft nougat with slices of cranberry and pistachio inside.

62 pieces

Difficult 20 Minutes

Ingredients

Ingredients

For the recipe  Cranberry and Pistachio Nougat

For the nougat:

2 Dr. Oetker Free Range Egg White Powder Sachets Or 2 egg whites
45 g Icing Sugar 3 (tbsp)
500 g Caster Sugar (1lb 2oz)
225 g Dr. Oetker Liquid Glucose (8oz)
150 g Dried Cranberries (5oz)
100 g Pistachios unsalted, shelled and chopped (3 1/2 oz)
5 ml Dr. Oetker Moroccan Almond Extract (1tsp) or 5gm(1tsp) of Almond Extract

preparation

Preparation

Step 1: Line an 18cm (7 inch) square, 2.5cm (1 inch) deep cake tin 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. Sift the icing sugar on top and whisk again. Set aside.

Step 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.

Step 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.

Step 4: Working quickly, scrape the nougat into the prepared tin and press down, smoothing off the top neatly. Leave to cool completely.

Step 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.

1 serving = 17g

Nutritional Information for the recipe Cranberry and Pistachio Nougat

Per Serving Per 100 g / ml
Energy 281 kJ
67 kcal
1650 kJ
394 kcal
Fat 0.88 g 5.16 g
Carbohydrate 14.09 g 82.87 g
Protein 0.56 g 3.29 g

preparation

Preparation

Step 1: Line an 18cm (7 inch) square, 2.5cm (1 inch) deep cake tin 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. Sift the icing sugar on top and whisk again. Set aside.

Step 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.

Step 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.

Step 4: Working quickly, scrape the nougat into the prepared tin and press down, smoothing off the top neatly. Leave to cool completely.

Step 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.

1 serving = 17g

Nutritional Information for the recipe Cranberry and Pistachio Nougat

Per Serving Per 100 g / ml
Energy 281 kJ
67 kcal
1650 kJ
394 kcal
Fat 0.88 g 5.16 g
Carbohydrate 14.09 g 82.87 g
Protein 0.56 g 3.29 g
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