Ginger & Salted Sesame Seed Nougat with Oryx Red Wine Salt by Chef Angie Boyd

Ingredients

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

1. Sprinkle the sesame seeds onto a baking tray and sprinkle the 5ml of Oryx Red Wine Salt over the sesame seeds
2. Place into an oven preheated to 160C and toast until golden
3. Remove and cool
4. Line a deep rectangle tin with a sheet of rice paper
5. Place the sugar, honey, glucose and water into a saucepan set over a low heat
6. Allow the sugar to dissolve completely
7. Place a thermometer into the pan, increase the heat and allow the solution to boil
8. 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
9. Whisk the egg whites until stiff peak stage with the vanilla essence and pinch of Oryx Red Wine Salt
10. Keep an eye on your boiling sugar solution - Once the sugar has reached 140ºC allow to continue boil for a tiny bit longer
11. Continue to boil the sugar solution until the thermometer reads 145ºC.
12. Remove from the heat and slowly pour the syrup mixture into the beaten egg whites, while continuously whisking at a slower speed
13. Continue whisking until the mixture cools and becomes thick
14. Stir in the toasted sesame seeds, Oryx Red Wine Salt and the chopped candied ginger
15. Pour into the rice paper-lined tin and sprinkle another pinch of Oryx Red Wine Salt over the nougat mixture
16. place another sheet directly on top the nougat mixture and then weigh down with a heavy board
17. Allow to set overnight before slicing.