Ingredients
- 150 g of blanched hazelnuts
- 50 g of shelled, unsalted pistachios
- 2 medium egg whites
- 300 g of caster sugar
- 0.5 tsp of vanilla bean paste
- 0.25 tsp of cream of tartar
- 50 g of liquid glucose
- 100 g of clear honey
- 4 sheets of edible wafer paper
- 75 g of dried berries and cherries, chopped
- 40 g of mixed italian peel
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3. Grease a 20cm baking tin with oil and line with baking paper. Cover the base with edible wafer paper.Step 2
Toast the nuts in the oven for 3-4 mins. Roughly chop and set aside.Step 3
Place the egg whites, 1tbsp of the caster sugar and a pinch of salt into the bowl of a freestanding mixer fitted with a whisk attachment and set aside.Step 4
Cook the remaining sugar, glucose, cream of tartar and 75ml water in a pan over a low heat to dissolve the sugar. Bring to the boil; cook until it reaches 150°C on a sugar thermometer.Step 5
Warm the honey in a pan over a low heat until just boiling. Remove the syrup pan from the heat, carefully stir in the hot honey; return to the heat and cook until the syrup returns to 150°C.Step 6
Whisk the egg whites on fast until they hold firm peaks. Reduce the speed slightly; add a quarter of the hot syrup in a slow stream, whisking constantly. The mix will foam up. Whisk for 20 secs. Slowly add the remaining syrup, still whisking. Add the vanilla, adjust the speed to medium; whisk for 3 mins until the mixture is thick. Fold in the nuts and dried fruit.Step 7
Scoop into the tin; smooth the top with a palette knife. Place a layer of wafer paper on top; press flat using a baking tin weighed down with 4 cans. Leave overnight at room temperature.Step 8
The next day, turn it out and cut into your chosen portion size using a greased knife. Store in an airtight box for up to 1 week.