White nougat with nuts
Origin of the recipe
In Italy, there's a romantic legend about the origins of nougat. According to it, on the wedding day of the future Duke Francesco Sforza and Bianca Maria Visconti, the court pastry chef created a unique cake. To preserve the complex shape of this wedding dessert, a new ingredient—nougat—was added.
What do you need for cooking?
Ingredients
-
Honey
-
Sugar
-
Egg whites
Filling
-
Roasted pistachios
-
Roasted almonds
-
Roasted peanuts
-
Roasted hazelnuts
Kitchen utensils
- Knife
- Bowls
- Pan
- shoulder blade
- Thick-walled saucepan
- Film
- Parchment
- Form
Fragrant white nougat with crunchy nuts—a delicate Eastern delicacy that's easy to make at home! Our step-by-step recipe with photos will reveal the secrets to the perfect texture: airy, supple, and melt-in-your-mouth delicious. Use fresh honey, high-quality nuts (hazelnuts, almonds, or walnuts), and vanilla for a sophisticated flavor. This delicacy will be the highlight of your tea party!
Step-by-step recipe
Step 1:
Pour honey into a deep, thick-walled saucepan.
Step 2:
Add sugar and stir.
Step 3:
Cook over low heat for about 30 minutes, stirring occasionally.
Step 4:
Remove the caramel from the heat and let cool.
Step 5:
Separate three egg whites, add a pinch of salt and beat with a mixer for 5 minutes.
Step 6:
Gradually stir the egg mixture into the honey caramel, mixing with a mixer.
Step 7:
Simmer over low heat for 30 minutes until the mixture thickens to a chewy consistency.
Step 8:
If desired, add vanilla during cooking.
Step 9:
Fry the nut mixture for two minutes.
Step 10:
Add the nuts to the mixture in the pan and stir well.
Step 11:
Wrap the pan in film and place a sheet of parchment paper on the bottom.
Step 12:
Wet the gloves with oil and press the mixture into the pan.
Step 13:
Cover the mixture with parchment paper and press down again to smooth it out.
Step 14:
Cover the mold tightly with film and leave for 5 hours at room temperature.
Step 15:
Remove the nougat from the mould and remove any film or paper.
Step 16:
Make cuts in the nougat with an oiled knife and use a heavy knife to separate it into pieces.
Cooking tips
Don't forget to stir the mixture over the heat and the nuts in the pan to prevent them from burning.
A 30 x 26 cm pan is best.
Don't over-oil your gloves and knife, as it may add flavor.