French•indulgent
Nougat Montélimar
Nougat Montélimar
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 egg white
- 100 g lavender honey
- 300 g granulated sugar
- 1/4 cup water
- 150 g roasted almonds, chopped
- 50 g roasted pistachios, chopped
- 2 large wafer papers
Instructions
- 1
Beat the egg white to stiff peaks.
- 2
In a pot with high sides, combine the honey, sugar, and water. Cook the syrup to 143 °C (290 °F). Immediately take the syrup off the heat and beat it slowly into the whipped egg foam. Take a spatula and fold the nuts into the nougat mass.
- 3
Spread the nougat out evenly on one of the wafer papers. Place the other wafer paper on top and leave the nougat to cool down to room temperature. Store the nougat wrapped in aluminum foil and cut into serving-size pieces as desired.