Let's prepare the nougat – Italian Cuisine

Let's prepare the nougat


Made with almonds, walnuts or hazelnuts, plain or covered with chocolate: it's nougat, an irresistible dessert that is only found at Christmas

A very sweet dough enriched with dried fruit and enclosed between two wafers: it is the nougat, a typical Christmas delicacy, whose origins are still uncertain. Without doubt he made his appearance in Cremona on October 25, 1441, on the occasion of the wedding between the Duke of Milan Francesca Sforza and Bianca Maria Visconti. Tradition has it that it is consumed in holidays at the end of meals, after traditional sweets. It is produced in different areas of Italy: the most famous are the nougats of Cremona, Alba, Siena and Benevento, in addition to the Sicilian and Sardinian ones, which are more ivory in color than the more common white. Preparing it at home is quite simple, it only takes time and a precision instrument like the thermometer, to control the temperature of honey and sugar, which must not exceed a certain threshold, under penalty of insured failure. Here is our recipe, good luck!

The nougat recipe

Ingredients

150 g hazelnuts
150 g almonds
150 g walnuts
150 g of water
240 g sugar
160 g honey
2 egg whites
1 vanilla pod
Hosts for pastry

Method

First, put all the dried fruit in a baking dish and bake for 10 minutes at 150 °, so that it toast. In a saucepan, add the sugar and water and stir before putting on the heat. Heat the sugar syrup to 141 °. In another saucepan put the honey with the vanilla pod and heat until the honey has reached the temperature of 121 °, then turn off. With the electric whisk whisk the egg whites until stiff peaks and, immediately afterwards, pour the honey and then the sugar over the egg whites. Mix well with a wooden spoon and then add the dried fruit. Mix everything by mixing. At this point, line a loaf pan with baking paper and then place the wafers cut to size on the bottom. Pour the mixture over the hosts, cover it with others, and level to 1.5 cm thick. Place the mold in the fridge to cool for at least 10 hours.

This recipe has already been read 259 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close