Nougatine Collar Wafers

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 225 g fondant
  • 150 g liquid glucose
  • 20 g

Method

  1. Heat the fondant, glucose, butter and vanilla seeds in a small heavy-based saucepan over low heat until the mixture registers 145°C on a probe or sugar thermometer. Stir in the toasted almonds.
  2. Spread the fondant mixture on a silicone mat on a baking tray and leave to cool completely and harden.
  3. Preheat the oven to