Рет қаралды 114,635
🍥 Nougat with raspberries, almonds and pistachios
(calculation for a 25x12 cm mold)
Nougat:
400 g powdered sugar (14.3 oz)
100 ml water (3.3 fl.oz)
150 gr glucose syrup or honey (1/3 lb)
60 gr. protein (2 pcs.)
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400 gr. almonds (raw) (14.3 oz)
100 g pistachios (3.6 oz)
20 gr. freeze-dried raspberries (0.7 oz)
zest of 1st orange
Prepare the nougat.
✅ Prepare the almonds.
Pour boiling water over the nuts for 3 minutes. Drain and fill with cold water for a few minutes. Drain the water, remove the skin of the almonds. Roast them in an oven heated to 340F for 12-15 minutes.
✅Prepare the nougat mould: 4:18 - 4:50
Take a metal frame (size 25x12 cm), brush it with vegetable oil on the inside and place it on a baking tray lined with clingfilm.
✅ Prepare the nougat mixture: 2:21 - 6:22
Place water, glucose syrup or honey, and powdered sugar in a saucepan and simmer until the temperature reaches 137-138° C. You do not need to stir the syrup with a spatula when boiling.
✅When the syrup reaches 110° C, start whipping the whites on medium speed.
✅Pour the syrup into the whipping protein. Add the orange zest and continue beating.
✅When the mixture starts to get frosty, change the whisk attachment to the paddle attachment and add almonds, pistachios and raspberries.
✅Place the nougat in the moulds and leave in the fridge for 5-6 hours: 6:23 - 8:13
Take the nougat out of the mold and slice.