Delicious White Nougat
This traditional white nougat is a delectable confection that brings together the soft, aromatic notes of almonds and lavender honey with a subtle whisper of vanilla. This recipe follows expert techniques to achieve a nougat texture that is firm yet delightfully chewy, featuring an insider's tip of adding white chocolate to perfect the set without affecting the classic flavor. Enjoy this beautifully balanced, artisanal treat that is perfect for gifting or a chic dessert presentation. Serve in bite-sized pieces for a sweet, luxurious indulgence.
This traditional white nougat is a delightful treat, combining the delicate flavors of almonds, lavender honey, and a hint of vanilla. Follow Maria's precise method to achieve that perfect nougat texture that holds just right, thanks to a unique tip from a pastry professional. A small addition of white chocolate ensures that your nougat sets beautifully without altering its classic taste.
Ingredients
π₯ 250 g almonds
π― 200 g lavender honey (or a mild honey)
π¬ 150 g sugar
π₯ 40 g egg white (approximately 1 egg white)
πΎ 110 g glucose syrup
π§ 60 g water
π« 60 g white chocolate
π§ A pinch of salt
π¦ A pinch of vanilla powder
πΎ A small amount of potato starch for dusting (optional)
Instructions
1- Prepare the Mold:
- Line an 18x18x3 cm mold with parchment paper. If you donβt have this specific size, you can fashion a mold from a disposable tray with parchment. Ensure to line both the base and sides to avoid sticking.
2- Prepare Ingredients:
- Lightly roast the almonds in an oven until golden to enhance their flavor, then set aside to cool.
- Break the white chocolate into small pieces for easier melting later.
3- Make the Nougat Base:
- In a saucepan suitable for high temperatures, combine the sugar, glucose syrup, honey, and water. Heat slowly until the sugar dissolves.
- With a sugar thermometer, bring this mixture to 145Β°C (293Β°F), ensuring the heat distributes evenly.
4- Whip the Egg White:
- While the sugar syrup is reaching temperature, whisk the egg white with a pinch of salt until stiff peaks form.
5- Combine Ingredients:
- Once the syrup is ready, remove from heat and carefully pour it into the egg whites while whisking on low speed. Gradually increase speed to combine fully.
- Continue to mix at a high speed until the mixture is thick and glossy.
- Add the white chocolate, allowing it to melt into the nougat mixture while stirring on low.
6- Incorporate Almonds and Final Touches:
- Fold in the roasted almonds and a pinch of vanilla into the nougat mixture carefully to maintain the aerated texture.
7- Set the Nougat:
- Spoon the mixture into the prepared mold, spreading it evenly. Dust lightly with potato starch if desired.
- Leave the nougat to set at room temperature for several hours or preferably overnight.
8- Slice and Serve:
- Once set, remove the nougat from the mold and cut into desired pieces. Store in an airtight container to maintain freshness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Approximately 15 pieces, depending on the size of your cuts.
Equipment: Mixing bowl, saucepan, sugar thermometer, parchment paper, electric whisk or stand mixer
Cooking Tips
- Ensure your equipment is clean and dry, as any contamination may affect the final texture.
- Consistent temperature readings are crucial for successful syrup preparation.
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