Nougat
calories: medium
category: dessert
cost: medium
difficulty: medium
preparation time: 70
Ingredients
Orange-flavoured honey 450 gr.
Egg whites 2
Sugar 200 gr.
Almonds 150 gr.
Hazel nuts
Pistachio 150 gr.
Wafers as required
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Wine Tips
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Egg whites 2
Sugar 200 gr.
Almonds 150 gr.
Hazel nuts
Pistachio 150 gr.
Wafers as required
See our
Wine Tips
for your meals
Preparation Melt the honey in bain-marie and whip the egg whites until they are stiff then add them. Stir often using a wooden spoon until the mixture is creamy (about half an hour) but be careful that the water in the bain-marie does not dry up. Remove the honey from the fire but leave it in a warm place.
Melt the sugar in a little water and add it to the honey. Continue stirring on a low heat. Add the almonds, hazel nuts and pistachio and stir well again. Pour your mixture into a mould ( generally long and narrow) lined with wafers to obtain a thickness of about 3 to 4 centimetres.
Press it well and let the nougat rest for 30 minutes then turn it out onto a board. If you prefer, you can cut it into pieces. Cover the nougat with foil or film ready to be eaten. The Chef's tips If you like, you can use one type of nut only. Curiosity The origin of nougat is not certain – some say it originated in China as almonds came from there. Perhaps its origin is Arab as it is similar to their typical sweet made from honey and sesame. Italy as well claims its origins particularly Cremona.
Melt the sugar in a little water and add it to the honey. Continue stirring on a low heat. Add the almonds, hazel nuts and pistachio and stir well again. Pour your mixture into a mould ( generally long and narrow) lined with wafers to obtain a thickness of about 3 to 4 centimetres.
Press it well and let the nougat rest for 30 minutes then turn it out onto a board. If you prefer, you can cut it into pieces. Cover the nougat with foil or film ready to be eaten.
