Nougat

Nougat

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
125g honey
250g caster sugar
100g glucose
125g water
75g egg whites
400g skinned, toasted nuts, such as hazelnuts and almonds

Method

  1. Put the honey, sugar, glucose and water in a small heavy-based saucepan over a high heat and heat to 150°C — test the temperature using a sugar thermometer.
  2. Using a planetary mixer or electric mixer, whisk the egg whites until medium to firm peaks form. When the sugar mixture reaches 150°C, slowly pour it into the egg whites while continuing to mix on medium speed, then increase the speed to high and mix until the meringue has cooled to room temperature. The meringue will be glossy and very firm. Reduce the speed to low, add the nuts and mix to combine.
  3. Line a 25 cm square cake tin with baking paper. Transfer the mixture to the tin and cover with another piece of baking paper; smooth over the surface. Place in the fridge overnight to set. Store the nougat in an airtight container at room temperature.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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