Gastronomixs

Nougat with freeze-dried raspberries

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Nougat with freeze-dried raspberries

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Ingredients

675

g

sugar

120

g

water

175

g

glucose syrup

480

g

honey

100

g

egg whites

100

g

raspberries, freeze-dried

225

g

pistachio nuts

675

g

almonds, toasted

Preparation method

  • Heat the sugar, water and glucose to 145ºC.
  • Heat the honey to 130ºC.
  • Beat the egg whites and add the honey.
  • Beat until stiff.
  • Add garnish
  • Cover tin with wafer and press the nougat into the form, ensuring that there are no air bubbles.
  • Top with wafer.
  • Let harden for 3 days.

Serving suggestions

  • As friandises.

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