Gastronomixs

Nougat with freeze-dried raspberries

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

Makes 2550 grams.

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

  • 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.

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