Protein Nougat

First combine gelatin (2 g), table salt (0.3 g), stevia (4 g), and vanilla (0.3 g), then pour in water (15 g) at room temperature and leave the mixture for 20-30 minutes so the gelatin can bloom. Stir soluble corn fiber (2 g) into water (18 g), bring it to a boil, and do not boil longer than a few seconds so too much liquid does not evaporate.

Melt cocoa butter (10 g) until fluid. Place whey protein isolate (60 g) into a bowl, add the dissolved gelatin mixture, the hot water with fiber, and the melted cocoa butter, then mix everything quickly and thoroughly. Depending on the protein used, the mixture may become very thick or a bit softer, but it should gather into a dense sweet base.

Add pistachios (50 g), mix again, and transfer the mass into a small container or mold lined with film. Press it into an even layer, cover the top with film or a bag, and refrigerate for at least 10 hours so it can stabilize fully. Then remove the top cover and leave the nougat uncovered in the refrigerator for another 1-2 hours so the surface dries slightly and becomes easier to slice.

Cut the nougat into small rectangles or cubes before serving. Store it in a closed container in the refrigerator for up to 72 hours. For a softer bite, let the pieces stand at room temperature for 5-10 minutes before serving.