Rose ripple and lemon nougat
MAKES 20-26 PIECES | PREP 25 MINS PLUS SETTING COOK 20 MINS | MORE EFFORT | V GF
oil, for the tin icing sugar, for dusting
2 sheets of edible wafer paper, each cut to fit the tin
275g roasted almonds
100g roasted pistachios
1 tbsp dried rose petals, crushed to a powder
1 large lemon, zested
125g egg whites, room temperature
½ tsp cream of tartar 500g granulated sugar
500g honey
6 tbsp rose syrup (see below)
Prepare a 22cm square
