White nougat

WHITE NOUGAT 19519 INGREDIENTS for 20 PIECES 300 g of solid white honey 250 g caster sugar, 10 cl of water, a lemon, 100 g candied fruit of your choice, 3 egg whites, 100 g pistachios salted, not 100 g whole almonds, a pinch of salt.

In two pots you make warm, sweet fire separately, honey and sugar mixed with water.

When they begin to become a syrup, bring 120ø temperature.

Squeeze the lemon.

Cover a rectangular metal pan with a sheet of baking paper and spennellatelo with lemon juice.

Chop the candied fruit; whip the egg whites until stiff with a pinch of salt.

After 12 minutes, increase the heat under the sugar, let tingle for 2 minutes over medium heat, then stir the honey.

Continue cooking for 3 minutes on medium heat, temperature, then lowered 120ø fire.

With a spatula, add the egg whites, mix them well, keep the fire preparation and incorporated the candied fruit, pistachios and almonds.

Pour the product into the mold, brush with lemon juice a sheet of parchment paper, cover with this nougat.

Lean over a weight and let it cool for 24 hours in a cool place.

Cut nougat cubes and always coil them into pieces of cellophane.