Nougat
Item 1 of 1
- Petit four
- medium
- 8
- 60 minutes
This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries. Martin Wishart's version is full of crunchy almonds and hazelnuts, with a splash of colour from waxy pistachios and glacé cherries. Sweet and chewy, it's best enjoyed after dinner with coffee.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Nougat
- 420g of caster sugar
- 100g of liquid glucose
- 125g of clear runny honey
- 2 egg whites
- 150g of flaked almonds
- 125g of whole hazelnuts
- 40g of salted pistachios
- 100g of glacé cherries
- icing sugar for dusting
SAVE RECIPE
Equipment
- Food mixer
- Sugar thermometer
Method
1
Put 400g of caster sugar in a clean, straight-sided pan with the glucose. Add enough water to just cover and place a sugar thermometer inside the pan. Melt the sugar over a moderate heat
- 400g of caster sugar
- 100g of liquid glucose
2
When the temperature reaches 135°C add the honey and continue cooking to bring the mixture up to 145°C
3
While the sugar and honey are coming to temperature, whisk the egg whites with the 20g of caster sugar in a food mixer. When the whites start to form stiff peaks and the sugar is at 145°C, remove the thermometer
- 2 egg whites
- 20g of caster sugar
- 125g of clear runny honey
4
Turn the speed of the food mixer down by half. Slowly and steadily pour the hot sugar and glucose down the side of the mixing bowl with the mixer still running
5
When all the sugar has been added turn up the speed and beat for 5 minutes, or until the whites have cooled enough so the mix is thick, glossy and lukewarm to the touch
6
Fold the almonds, hazelnuts, pistachios and glacé cherries into the meringue. Cut out two 30cm square sheets of silicon or greaseproof paper
- 100g of glacé cherries
- 150g of flaked almonds
- 125g of whole hazelnuts
- 40g of salted pistachios
7
Lay one piece of paper on a tray; spread the nougat mixture evenly onto the sheet of paper. Place the second sheet on top and press down with your hands to level off
8
Use a rolling pin to get an even finish. It should be around 2cm thick. Cool until firm
9
Remove the silicon paper from the nougat and use a sharp cook’s knife to cut into 3–5cm long batons. Dust with a little icing sugar and serve on a plate
- icing sugar for dusting
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
