White Nougat

For the white nougat, first line a 2×15 cm baking sheet with a 38 x 50 cm piece of baking paper. Grease the paper well with oil and prepare the ingredients for the inlay.

To make the aquafaba whip, place the reduced aquafaba, sugar, and cream of tartar powder in a bowl or the mixing bowl of a food processor. Whisk by hand for 10 seconds. Then, using a hand mixer or food processor, beat on medium-low speed for 5 minutes. Increase the speed to medium-high and continue beating for about 10-12 minutes, until stiff peaks form.

To make the sugar syrup, in a medium heavy-bottomed saucepan, combine the sugar, honey substitute, and water. Bring to a boil over medium-high heat (this may take a few minutes). Stir to dissolve the sugar as you do this. When the sugar has melted, reduce the heat to medium and place a tight-fitting lid. Allow to boil for 3 minutes. Then remove the lid, rinse the rim of the pot with water and attach the sugar thermometer, no longer stirring. Boil the sugar syrup until it reaches 143 degrees (strong break). Turn off the stove top and let the sugar syrup cool a few degrees – do not move the pot until then.

When the aquafaba whipped cream is stiff, reduce the speed and slowly and steadily add the sugar syrup, as little as possible without

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