- A sugar thermometer
- Two small/medium pots
- Stand up mixer (you can use a hand held one, but you will definitely need an extra person to help pour while you mix)
- Prepared rectangle dish lined with rice paper. Do this first
- 1 packet of dried cranberries
- 150g shelled pistachios
- 200g good quality white chocolate
- 125g unsalted butter
- 4 sprigs rosemary
- 4 sheets Rice Paper (available form gourmet food stores)
- 440g castor sugar
- 1/2 cup honey
- 1 cup liquid glucose
- 2 Egg Whites (at room temperature)
- 1 pinch salt
- 1 vanilla bean
Pre-heat oven to 100C and roast pistachios on a baking tray for 30 minutes.
Cut white chocolate into small chunks and place in the freezer.
Dice butter and strip the leaves from the rosemary sprigs and chop finely.
Line the base of a 20cm x 30cm but 4cm deep rectangle baking tray with 2 sheets of rice paper. I use a little egg white to fuse the two sheets together only slightly overlapping with the sides coming up the edges of the tray. This is a bit tricky, so work quickly and let it dry before placing it in your dish.
Divide the castor sugar, honey and glucose evenly between 2 heavy based saucepans and add 30ml of water to each. Stir a little and place the sugar thermometer in 1 saucepan. Bring both syrups to the boil.
Meanwhile, whisk egg whites in a mixer with salt until it reaches soft peaks. Now, get back to your syrup and when the saucepan with the thermometer reaches 125C, drizzle it nice and slowly into the egg whites, while beating simultaneously. Transfer the thermometer to the remaining saucepan and when it reaches 155C take it off the heat without delay and slowly pour it into the egg white mix. Gradually whisk in butter until absorbed into the mix.
Fold in the pistachios, cranberries, white chocolate, rosemary and vanilla bean seeds. Pour mixture into the prepared tray, pressing down the remaining 2 sheets of rice paper on top, firmly. Refrigerate for a few hours before cutting but store the nougat in an airtight container at room temperature.