Nougat with Cranberry, Coconut and pistachio

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Recipe's preparation

Trim rice paper to fit a 20cm square cake tin, use one sheet to line the base of the tin, reserving the second sheet for the top of the nougat.


Weigh Pistachios, coconut and cranberries and set aside in bowl.


Weigh sugar into TM Bowl - speed 9 for 5 seconds - transfer into large saucepan. 

 


Using the TM scales weigh into the saucepan the Glucose, honey and vanilla




Over a low heat on your oven stir until sugar begins to dissolve.




Place sugar thermometer in the saucepan and increase heat to high, bring to the boil (without stirring) and cook for 7-8 minutes or until temp reaches 130 degrees. 




 While the sugar is boiling in saucepan clean and dry TM Bowl thoroughly.
Place butterfly in bowl and add the egg whites and a pinch of cream of tartar - Speed 3-4 for 4 minutes or until soft peaks form.


Once sugar syrup in saucepan has reached 130 degrees with butterfly still in place and blades spinning onSpeed 3 gradually add the sugar mixture and beat for 1 minute or until thick and glossy.

 


Gradually add the butter - again speed 3.




Take lid off TM and remove butterfly fold through with spatula almonds, coconut and cranberries.




Poor mixture into tin and cover with remaining rice paper and set aside in a cool dry place for 8 hours or until set.  




Once set remove from tin and use a serrated knife to cut into bite size squares.  




Place in a sealed airtight container lined with non stick baking paper.  




 

Refrigerate until ready to serve.

The longer you keep in fridge the harder it sets




**this has been taken from other recipe sites and made to my own **