Our Executive Chef submitted this fantastic and surprisingly easy to make nougat recipe.
Nougat (<Lat. nux gatum, nut cake) is a sweet that is traditionally found in the countries around the Mediterranean and the Middle East. Nuts and honey which are found in abundance thanks to the warm climate, are essential ingredients to any variety of nougat. In Spain for example, which is very well known for its almonds, we can find them back in the Spanish nougat. And Italy was always famous for hazelnuts from Piemonte and pistachios from Sicily, so hence they have been included in their nougat.
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Picture courtesy of www.goodfood.com.au
- 300g sugar
- 120g water
- 330g glucose
- 30g egg white
- 30g glucose
- 60g milk powder
- 20g icing sugar
- 120g white couverture
- 40g cocoa butter
- 200g roasted whole almonds (Salted)
- 2 lemon zest
- 200g dried fruit / Pears
- 2 Sheets rice paper
- Combine the sugar, water & first glucose & cook to 125ºC (washing down the sides of your pot with boiling water)
- Begin to whisk the egg white & second glucose when the pot boiling temperatures at 110ºC to soft peaks
- Pour the syrup onto the eggs in a thin stream whilst whisking, until all is incorporated
- Allow to to cool slightly (1 min) while whisking
- Add the dry powders, folding in by hand or in mixer
- Melt the chocolate & cocoa butter & fold this into the mix
- Lastly add the almonds, lemon zest and pear slices
- Spread between bars, applying the rice paper once spread.
- Allow to set