450g Granulated white sugar (normal sugar) 90ml Water 120g Glucose 120g Honey 5ml Vanilla Essence 2 Egg whites 150g Sesame seeds 5ml Oryx Red Wine Salt for Sesame Seeds Pinch of Oryx Red Wine Salt for Egg Whites Pinch of Oryx Red Wine Salt for top of nougat mixture 100g Candied/glace Ginger, chopped finely
2 sheets of rice paper (easily obtained at baking shops and some pick n pays do stock it)
Method
Sprinkle the sesame seeds onto a baking tray and sprinkle the 5ml of Oryx Red Wine Salt over the sesame seeds
Place into an oven preheated to 160C and toast until golden
Remove and cool
Line a deep rectangle tin with a sheet of rice paper
Place the sugar, honey, glucose and water into a saucepan set over a low heat
Allow the sugar to dissolve completely
Place a thermometer into the pan, increase the heat and allow the solution to boil
Meanwhile, place the egg whites with a pinch of Oryx Red Wine Salt & Vanilla essence into a clean mixing bowl, fitted with a whisk attachment
Whisk the egg whites until stiff peak stage with the vanilla essence and pinch of Oryx Red Wine Salt
Keep an eye on your boiling sugar solution - Once the sugar has reached 140ºC allow to continue boil for a tiny bit longer
Continue to boil the sugar solution until the thermometer reads 145ºC.
Remove from the heat and slowly pour the syrup mixture into the beaten egg whites, while continuously whisking at a slower speed
Continue whisking until the mixture cools and becomes thick
Stir in the toasted sesame seeds, Oryx Red Wine Salt and the chopped candied ginger
Pour into the rice paper-lined tin and sprinkle another pinch of Oryx Red Wine Salt over the nougat mixture
place another sheet directly on top the nougat mixture and then weigh down with a heavy board
