Nougat montelimar

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Nougat montelimar

Ingredients
   
½ scraped vanilla bean
10g dried egg whites (Actiwhite)
30g sugar
60g fresh egg whites ( 2 egg whites)
380g sugar
120g glucose
100g water
230g honey
600g               inclusions, e.g.: 200g almonds, whole, toasted 100g pistachios, shelled 70g hazelnuts,
peeled, toasted 100g diced dried fruit e.g. apricots, figs 90g dried cherries or cranberries.

Method

  1. Mix the dried egg whites together with the 30g sugar. Whisk (hand whisk) into the fresh egg whites to hydrate. Pour into a mixing bowl of a mixer with a whip attachment. DO NOT START MIXING.
  2. Prepare all inclusions. Keep in oven at 120°C in a large stainless steel bowl, until needed.
  3. Combine the 380g of sugar, the glucose syrup, water and scraped vanilla bean in a saucepan, and reserve.
  4. Cook the honey to 108°C. Turn on the mixer to medium speed, meanwhile cooking the honey to 120°C.
  5. When the honey reaches 120°C, immediately begin cooking the sugar with the water, glucose and vanilla bean, and cook on high heat.
  6. Pour the hot honey into the whipping whites. Continue whipping on high speed as the sugars cook.
  7. When the sugars reach 155°C, remove from heat and pour the hot sugar mixture into the whites – continue whisking on high speed for 3 minutes. Remove the inclusions from the hot oven and scrape the nougat into it…using a wooden spoon or a gloved hand, mix the inclusion into the nougat.
  8. Pour out into metal frames with a silicone mat underneath. Use a rolling pin to flatten the nougat. Allow to cool completely, or store overnight.
  9. Using a serrated knife or chef’s knife, cut into desired sizes.