Jamie Magazine
By Cara Hobday
Ingredients
rice paper
2 tablespoons glucose syrup
250g caster sugar
150g clear honey
150g shelled pistachio nuts
1 lemon
a few sprigs of fresh thyme
2 large free-range egg whites
Method
- Line a 23cm x 23cm baking tin with rice paper and preheat the oven to 100ºC/gas ¼.
- Put the glucose, sugar, honey and 100ml of water in a pan along with a thermometer and set it over a medium heat.
- Peel, then gently warm the pistachios on a tray in the hot oven for 6 to 8 minutes, until fragrant and lightly toasted.
- Finely grate the lemon zest and pick the thyme leaves, then keep aside.
- Add the egg whites to a mixer fitted with a balloon whisk. When the sugar reaches 130ºC, beat the whites on high speed until frothy.
- Once the sugar reaches 143ºC, remove it from the heat and pour gradually onto the eggs. Whisk on a high speed for 8 to 10 minutes, until the eggs start to hold their shape and the mixture is firm. Turn off the mixer and stir in the nuts, zest and thyme.
- Spoon the nougat into the lined tin, levelling the top with an oiled knife. Put another sheet of rice paper over the top, then a board, weigh it down with something heavy and leave overnight.
- The next day, remove the nougat from the tin (trim any excess paper) and slice it into fingers. Store it in an airtight container for up to 1 week.
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