You’ll find both freeze-dried raspberries and wafer paper in Lakeland stores and online.
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Yields:
32 serving(s)
Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hr 15 mins
Cal/Serv:
120
Ingredients
Oil, to grease
Cornflour, to dust
275g
granulated sugar
150g
runny honey
1Tbsp.
liquid glucose
2
medium egg whites
1/2tsp.
vanilla bean paste
175g
roasted salted peanuts
4Tbsp.
freeze-dried raspberry pieces
175g
milk chocolate, chopped
YOU WILL ALSO NEED
2-3 sheets edible rice/wafer paper
Sugar termometer
Directions
Step 1Lightly grease a 20.5cm square baking tin and line base with rice/wafer paper. Dust a little cornflour over the base and sides.
Step 2Combine sugar, honey, glucose and 100ml water in a medium pan over low heat, stirring until sugar dissolves. Increase heat to medium and bubble, without stirring, until temperature reaches 149°C on a sugar thermometer.
Step 3Meanwhile, whisk egg whites in a freestanding mixer to stiff peaks. As soon as the sugar mixture reaches 149°C, with the mixer motor running, slowly and steadily pour sugar syrup on to the egg whites. Once added, continue whisking for 10min, until the outside of the bowl has cooled slightly, and the mixture is thick and elastic. Using a large metal spoon, quickly fold in vanilla, peanuts and freeze-dried raspberry pieces.
Step 4Using a wet spatula, spread mixture into the prepared tin, re-wetting spatula as needed (the mixture will be very stiff). Leave to cool and firm for 1hr.
Step 5Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from pan and stir until smooth. Pour chocolate over the nougat, spreading to level with a small palette knife or the back of a spoon. Leave to cool and set completely at cool room temperature for at least 6hr, ideally overnight. Run a knife around the edge of the tin to loosen, then turn out on to a board and slice.
TO STORE Store in a slab wrapped in baking parchment and in an airtight container at cool room temperature for up to 2 weeks. If sliced, interleave layers with baking parchment or extra wafer paper to prevent sticking. To gift, slice nougat in 1⁄2 and wrap each slab well in baking parchment. Slide into a large cellophane bag or wrap in brown paper. Alternatively, slice into bars and bag or box, separating layers with baking parchment. Tie with a ribbon and tag.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
