How I make Vegan NOUGAT with crystallized Roses petals.

glucose syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides a similar sweetness while being more natural.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note similar to rose.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Peanuts are more affordable while still providing crunch.

edible rose petals

🥗Healthier: dried hibiscus

💰Cheaper: candy sprinkles

Dried hibiscus offers a colorful and tart alternative.

Preheat your oven to 150°C.

Pour the potato protein into the mixer bowl with 25 g of water, 2 tablespoons of rose water, and a few drops of lemon juice.

Mix at low speed for 1 minute to rehydrate the protein, then leave it to rest.

Cut the azam sheets to fit the bottom and walls of a square or rectangular mold, approximately 15 to 20 cm high.

In a saucepan, combine the caster sugar, 40 g of water, and glucose syrup over medium heat and let it cook.

Spread the almonds on a baking tray lined with parchment paper and roast them in the oven for about 10 minutes or until they are nice and toasty.

Keep an eye on the sugar mixture; once it starts bubbling, give it a stir.

When the sugar syrup reaches 120°C, start the food processor on high speed to whip up the meringue.

When the sugar syrup hits 146 to 148°C, remove it from the heat and slowly pour it into the food processor to create an Italian meringue, being cautious not to let it touch the sides of the bowl or whisk.

Once all the syrup is in, crank up the food processor to high speed for about 1 minute.

Take the baking tray out of the oven and pour the hot almonds into the Italian meringue, mixing quickly with a wooden spatula.

Add the crystallized rose petals and delicately mix until everything is nicely combined.

Remove the mixing bowl from the food processor and pour the nougat mixture into the mold lined with azam paper, using a wooden spatula to spread it evenly.

Cover the top with a reserved azam sheet and flatten the surface with your fingers or a flat object.

Pop the nougat in the fridge overnight to set and firm up.

The next day, remove the mold from the fridge and use a knife to loosen any bits of nougat that may have stuck to the sides.

Flip the mold over and gently push to release the nougat, trimming off any excess azam sheets poking out.

Cut the nougat into squares, taking it slow and steady as it is firm and sticky.

Cooking Techniques

Equipment Needed

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Dietary

Allergens