Strawberry and pistachios combine perfectly in this nougat recipe. The freeze-dried strawberry powder gives a hint of strawberry flavour and delicate pink colour, which contrasts with the vibrant green of the pistachios.
Nougat is straightforward to make - and the method is very similar to that for making marshmallows. A very hot sugar syrup in whisked into beaten egg whites whilst it cools, forming a set foam. As the syrup is poured into the egg, the scent of honey wafts through the kitchen, and the egg mixture turns a very pale gold. You determine how firm the nougat recipe will set depending on the temperature the sugar syrup is heated to. Anything from 125°C for a very soft nougat to 155°C for a very firm set nougat.
We've added beautiful and unique bright green skinless pistachio nuts to the nougat recipe for their intensity of colour. These green pistachios are a very special ingredient to keep in the store cupboard: add to vibrant Middle Eastern salads, grind finely to sprinkle vibrant pistachio powder over cakes and choux pastries, or chop and use to coat chocolate truffles. However, if you don't think you will use a whole 1kg bag over the next few months just exchange for ordinary pistachio nuts.
Finally, if you prefer to colour the whole of the nougat recipe a pale pink instead of the striations in the photos, just add the freeze-dried strawberry powder to the egg whites before whisking in the sugar syrup.
Ingredients Serves: 10
- Stand mixer
- Rolling pin
- Heat together sugar, honey and water in a saucepan. Whilst the sugars are heating, whisk egg whites to firm peaks.
- When the sugar mixture reaches 145°C, with the whisk running at high speed, slowly pour the sugar syrup into the egg whites. Continue whisking as the nougat mixture cools. After 10 minutes the nougat will be thick and smooth, and after further few minutes it will become hard to work and start to tear apart.
- Turn off the whisk and add the pistachios and strawberry powder. Mix firmly with a wooden spoon until the nuts are well dispersed and the nougat comes together again in a ball. Turn out onto the centre of a sheet of wafer paper on your kitchen counter.
- Flatten the nougat with a lightly oiled spatula, and press over the second piece of wafer paper. Using a rolling pin, roll out to desired thickness.
- Leave to cool for 3-5 hours until set, trim away any excess rice paper and cut into squares shortly before eating.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.