Montélimar Nougat
A soft nougat with nuts and cherries, wrapped in rice paper (oblates).
Ingredients
sugar
14 oz (420 g)
water
4 oz (120 g)
honey
4 oz (120 g)
glucose (confectioner's)
4 oz (120 g)
egg white
1 1/2 oz (45 g)
chopped cherries
2 oz (60 g)
chopped pistachios or green almonds
2 oz (60 g)
chopped almonds or hazelnuts
1 oz (30 g)
sliced almonds or hazelnuts
1 oz (30 g)
Instructions
1
Boil the sugar water
Bring the sugar and water rapidly to a boil until 225°F (107°C).
2
Add honey and glucose
Add the honey and glucose, and continue boiling as rapidly as possible until 275°F (135°C).
3
Beat the egg whites
Beat the egg whites to stiff peaks, pour in the hot syrup, and keep beating until the mixture becomes firm. This step is best done with a machine.
4
Fold in the fruit and nuts
Warm the cherries and nuts, then fold them into the mixture.
5
Pour into the mold
Pour the mixture into a tray or frame lined with rice paper, smooth the surface level, and cover the top with rice paper as well.
6
Press and rest
Press the surface with a weighted board and let it rest until completely cooled, preferably overnight.
7
Cut into pieces
Cut into appropriately sized pieces using a wet, hot knife.
