Nougat with nuts
6 servings
360 minutes
Nut nougat is an exquisite dessert of American cuisine that combines airy tenderness and a crunchy texture. The origins of this treat trace back to European traditions, but in America it has gained its uniqueness. The protein cream, rich in the aroma of honey and molasses, absorbs the caramel sweetness of sugar and the creaminess of butter. Roasted nuts add an appetizing crunch to the nougat, while powdered sugar completes the image of refined sweetness. This dessert pairs perfectly with coffee or tea and makes a delightful gift for sweet lovers. Chilled nougat can be easily cut into elegant pieces, resembling miniature sweet treasures that are enjoyable to savor while relishing their rich flavor.
1
Mix sugar (reserving 2 tablespoons for the egg whites), 0.5 cup of water, cornstarch syrup, and honey. Boil the syrup until the sugar dissolves over medium heat. Remove from heat.
- Sugar: 2 glasss
- Treacle (syrup): 0.5 glass
- Honey: 3 tablespoons
2
Prepare the nuts by roasting them in a dry pan. Let them cool.
3
Beat the egg whites with the reserved sugar. Gradually pour the prepared syrup into the beaten egg whites while mixing with a mixer. Add the softened butter and beat again. Stir in the nuts.
- Egg white: 2 pieces
- Butter: 50 g
- Almond: 1 glass
- Walnuts: 170 g
4
Line the mold with parchment paper and generously sprinkle with rice flour.
- Rice flour: 30 g
5
Pour the prepared mixture, level it, sprinkle with rice flour, cover with paper, and place in the refrigerator for 6-12 hours.
- Rice flour: 30 g
6
Then cut into pieces, coat all sides in powdered sugar, and place in a container.
- Icing sugar: 30 g
