Almond and Aniseed Nougat

dessert · ⏱ 150 min · 6 portions · 67.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

v1 · rb0e705f985 20260727Z1751 aniseed to taste vanilla to taste 95 g egg white 🔥 preheat oven to 170°C 🔥 ⏱ 18 min roast almonds and hazelnuts until fragrant and golden 🔥 reduce oven to 90°C and hold nuts until ready to fold 🍳 ⏱ 2 min toast aniseed until fragrant and lightly crush line the baking tin with baking parchment and set the first rice paper sheet smooth side down on the base 🍳 ⏱ 15-20 min simmer syrup until sugar dissolves then cook to 118°C on a sugar thermometer 🌀 whisk egg whites on medium speed to soft peaks 🌀 pour half the hot syrup into the egg whites in a steady stream and whisk on medium until soft ribbon 🍳 continue to simmer remaining syrup to exactly 145°C, not over 148°C 🌀 ⏱ 6-8 min pour remaining hot syrup over the egg whites in a steady stream and whisk to thick ribbon consistency 🍳 fold through toasted aniseed and warm nuts scrape into the lined baking tin and even out with a spatula cover with more rice paper smooth side up and press firmly to remove air bubbles ⏳ cool overnight uncovered or under a draped tea towel 🔪 slide a hot knife around the edges, then cut into 6 long bars or smaller squares Almond Aniseed Nougat 🎉 2 pieces edible rice paper 1 piece baking parchment 400 g almond 260 g hazelnut 300 g caster sugar 200 ml water 270 g liquid glucose 60 g orange blossom honey 25 ml pernod or ouzo ⅛ tsp salt edible rice paper, baking parchment almond, hazelnut half half
http://flowcooking.food/en-us/recipe/289/almond-and-aniseed-nougat/