Pistachio, lemon & thyme nougat

Name: Pistachio, lemon & thyme nougat
Total time: 50 min
Yield: 28
Ingredients: rice paper; 2 tablespoons glucose syrup; 250 g caster sugar; 150 g clear honey; 150 g shelled pistachio nuts; 1 lemon; a few sprigs of fresh thyme; 2 large free-range egg whites

“We love this combination of thyme, lemon and pistachio – but you could try this recipe with other nuts and flavours you like. ”

Makes 28

Cooks In50 minutes plus setting overnight

DifficultyNot too tricky

Jamie Magazine Christmas Fruit Gift Leftovers

Nutrition per serving

Calories 56 3%
Fat 0.6g 1%
Saturates 0.1g 1%
Sugars 12.3g 14%
Salt 0g 0%
Protein 0.5g 1%
Carbs 12.8g 5%
Fibre 0.1g -

Of an adult's reference intake

Jamie Magazine

By Cara Hobday

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Ingredients

rice paper
2 tablespoons glucose syrup
250 g caster sugar
150 g clear honey
150 g shelled pistachio nuts
1 lemon
a few sprigs of fresh thyme
2 large free-range egg whites

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Jamie Magazine

By Cara Hobday

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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.

Jamie Magazine

By Cara Hobday