Montélimar Nougat
Ingredients
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- 1
Toast the almonds and pistachios for 10 min at 150°C, keep them warm.
- 2
Cook the honey on its own to 130°C.
- 3
Meanwhile, cook the sugar, glucose syrup and water to 145°C.
- 4
Whip the whites to a soft peak in the mixer.
- 5
Pour the cooked honey in a thin stream over the whites while whisking.
- 6
Pour the cooked sugar in a thin stream, keep whisking for 10 min.
- 7
Add the warm nuts and cocoa butter, mix with a spatula.
- 8
Pour into a frame on lightly oiled parchment paper (or between two sheets of wafer paper, optional). Press lightly.
- 9
Cool for 12h. Cut with an oiled knife.
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Per 100g
Allergens
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