- Mix dried egg white powder with 30g sugar. Whisk fresh whites to hydrate and put on the mixer. Keep inclusions in warm oven at 120C in stainless steel bowl. Put 380g sugar, glucose, water, and vanilla bean in to a saucepan. Cook honey to 108C. Turn on mixer to med-high speed, cook honey to 120C. Immediately begin cooking sugar on high. Pour hot honey into whites keeping on high speed. Cook sugar to 135C and remove vanilla bean and pour into whites. Continue to mix for 3min. Add the melted cocoa butter, whip until smooth, and add raspberry powder. Add nougat to the hot inclusions bowl and mix, add raspberry crispy at the end.
- Fruits (citrus, tropical, berries, etc.)
- Room Temperature
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