A sweet delicacy from Montelimar - nougat with chocolate and grilled almonds.
This recipe is for a piece of nougat 27x18x3cm in size and will make about 36 individual bars.
Beat the egg whites with 50g sugar (whisk until thick but not stiff). Mix the honey and 200g glucose syrup together and heat to 120'C then add to the egg whites. Mix together the 300g sugar, 150g glucose syrup and the water and bring to a temperature of 140'c to make s syrup. Add to the egg whites.
Use a palette knife or dough hook attachment in your food processor to beat the 3 mixtures together. Reduce to a slow setting and leave to mix for a few minutes.
Melt the chocolate over a pan of simmering water and then allow to reduce to a temperature of 32'C.
Pour the meringue mixture in to a stainless steel mixing bowl and then gently fold in the grilled almonds and the melted chocolate.
Sprinkle a little icing sugar on to your work surface, place the nougat on top of the icing sugar and allow to cool a little before working in to a square or rectangle 3cm high. Leave to cool completely then cut in to strips 9cm long and 1.5cm wide.
Wrap the individual bars of nougat in cling film until you are ready to serve.
«Make sure to heat all your ingredients to the right temperature so that the mixtures are incorporated correctly.»