Nougat with freeze-dried raspberries
Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.
Makes 2550 grams.
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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
- To make a kind of (dark) sugar water, boil the cane sugar, water and glucose to 145°C.
- Boil the honey in another pot to 130°C.
- Beat the egg whites with a whisk in a planetary mixer to stiff peak.
- Set the planetary mixer to half speed and add the hot honey drop by drop.
- Continue adding the sugar water drop by drop. Keep the planetary mixer set at half speed.
- At first the mass is shiny, keep turning slowly until the mass becomes duller and tougher.
- Then, still turning slowly, add the garnish. Mix this briefly.
- Grease the work surface with pan coating and wet your fingers with water.
- Remove the mass from the mixing bowl and knead it well on the work surface, so that the garnish is evenly distributed.
- Line a gastronorm tray with wafer paper (place the ribbed edge against the nougat for better adhesion). This ensures you can release the nougat better.
- Distribute the nougat evenly in the tray and push well to ensure that there are no air pockets.
- Cover the top with wafer paper.
- Leave for 3 days at room temperature, in a dry place.
- Cut the nougat into the desired size.
Serving suggestions
- As friandises.
- As part of a dessert with pistachio, raspberry, and vanilla.
- Serve as part of a high tea.