INGREDIENTS
- – Widespread sugar 415 g.
- – Water 125 g.
- – Glucose 90 g.
- – Honey 250 g.
- – Whites 50 g.
- – Widespread sugar 20 g.
- – Dried fruits 400 g.
- – Ostia paper (elective).
- – 2 pcs.
As we speak the genius of Eugenia Gufanti visits us and teaches us methods to put together this recipe that can’t be missed this twenty fourth! CHRISTMAS NOUGAT .
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Process :
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1.Prepare dinner the sugar (415g), glucose and water at 150º.
2.Then again, cook dinner the honey at 130º (begin cooking when the sugar reaches 130º, in order that they end cooking on the identical time).
3.Beat the egg whites till stiff and meringue with the 20g of sugar, add the honey at 130º in a thread after which the syrup at 150º.
4.Midway by the smoothie, change the whisk for a lyre or whisk and add the beforehand toasted and chopped heat fruits.
5.Unfold between two sheets of ostia paper, silicone sheet or butter paper 1 cm excessive.
6.Let it cool and minimize.
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