White nougat with pistachios and dried cherries
- 150 g Almonds (with skin)
- 120 g Pistachios
- 100 g dried cherries
- 2 angular baking wafers (120 x 200 mm)
- 175 g liquid honey
- 100 g + 100 g sugar
- 1 fresh cold organic protein (size. M)
- Salt
- cling film
45 minutes
advanced
- 1.
- Roast the almonds and pistachios in a pan without fat while stirring, remove. Roughly chop the cherries. Spread a thin, square shape (approx. 20 cm wide) with water and cover with a large piece of cling film (at least 30 cm long).
- 2.
- Place 1 wafer in one corner of the tin.
- 3.
- For the syrup, cook honey, 100 g sugar and 2 tablespoons water in a saucepan while stirring for about 5 minutes until the sugar has completely dissolved.
- 4.
- Beat the egg white and 1 pinch of salt with the whisk of the mixer until stiff. Sprinkle in 100 g sugar and stir until a glossy, solid mass is formed. Mix the hot syrup in a thin stream into the egg whites and continue beating for about 5 minutes.
- 5.
- Fold in the almonds, pistachios and cherries. Quickly distribute the nougat mixture on the wafer in the mold. Place the remaining wafer on top, press down lightly. Fold the cling film tightly over the edge so that the mixture does not run out.
- 6.
- Chill for at least 2 hours, preferably overnight. Remove the nougat from the foil, halve lengthways and cut each into approx. 15 strips.
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