Italian Cuisine

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Cuisine Category
Italian

Special Consideration
Entertaining

Food Category
Dessert

Key Ingredient
Almonds
Pistachio

Nougat

Cuisine: Italian Created by Marianna Di Bartolo

Marianna Di Bartolo shares her special nougat recipe with Italian Food Safari's Guy Grossi.

For tasty variations on nougat, try Suzanne Gibbs' nougat recipe or French chef Gabriel Gaté's nougat recipe. Also, browse our dessert recipes for more sweet inspiration.

Ingredients

250g sugar
50g liquid glucose
100ml water
450g orange-blossom honey
3 egg whites
400g whole raw almonds
100g Australian pistachios

Note: You will need a sugar thermometer for this recipe.

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Preparation

Roast almonds until light golden. Heat honey to 120ºC. While honey is heating, dissolve the sugar and glucose in the water, and bring to boil. Boil until it reaches 150ºC on the sugar thermometer.

Meanwhile beat the egg whites into soft peaks, gradually pouring in the hot honey, then the sugar syrup, whisking at all times. Whisk until opaque (about 5 minutes), then fold in pistachios and warm almonds.

Then place mixture in a lamington tin lined with rice paper. Cover with a layer of rice paper, then a tray, and something heavy, to weigh down on it overnight (eg a bag of sugar and a bag of flour). The following day, cut nougat into logs or bars.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

20 May 2012 03:25 AEST

Peter

Conspiracy?

There are no cherries in the printed recipe so it is clearly NOT what is shown. Neither are the almonds warmed... Why do people seem to mislead (deliberately?) others who just want to know how to make nougat at home? Surely to G it isn't asking too much that someone actuaklly tell the truth one day. I have been trying to make nougat (as I want it to be - firm and chewy, not soft and mushy) and have got slightly nearer in over 10 attempts. Com eon... tell us straight.

11 Jan 2012 10:02 AEST

Arty B

Carnegie Vic

The recipe quantities given here are correct - 250g sugar (any more and the mix will neither fit in the mixer nor the tin). A lamington tin is usually around 20cm x 30cm (a slice tin is slightly smaller - around 18cm x 28 cm). I left the nougat to set as instructed (but in the fridge). After leaving it overnight, I can slice it, it is still soft like room temperature butter (and very sticky!). I will keep trying as the taste is great...

28 May 2011 12:03 AEST

Sara rose

i cant wait to make this recipe but i do not know where to get liquid gluecose,,,any help pleaseeeee

22 Feb 2011 01:30 AEST

Leeshivic

St Kilda East

Quanities!!!

I made this recipe yesterday, to the exact method, and it was very soft and gooey the next day. The above recipe calls for 250g of sugar, which is what l used. This morning l went to a book store, and the Italian Food Safari cook book recipe states, 500g of sugar! So which is it? I will try try the recipe again using 500g and hope for a better result!!!

25 Nov 2010 12:06 AEST

Raymond Andersen

Brisbane

bad

Temps 100%. Water test good. Hygrometer showed 50% a little high but it will work. The mixture was whipped and beaten first with the whisk and then the paddle. It was stiff until the nuts and raisons were folded in then it became very hard. I hired a bobcat to pull it out the bowl, place it on the tray and used a steam roller to flatten it thats how beautiful it was. Alas the next day soft like butter, sticky and useless. No more.

21 Nov 2010 06:19 AEST

Raymond Andersen

Brisbane

good

My first attempt was a failure because I relied too much on my electronic thermometer which decided to give up the ghost. Second time using the more reliable way of water testing I got pretty much like yours but still too soft and sticky. I have an idea its the length of time it is beaten. Do you think i should beat a little longer or perhaps increase the temp. The quantities in the video are they the same as the recipe'

23 Jun 2010 07:03 AEST

Lydia

Halfway Bush

Size of tin

Hey, this recipe looks spectacular. i've tried many before, some of which have turned out with a crumbly texture, a little strange i'll admit. I just wondered what the size of the tin which you used in your recipe was, I want it to turn out as close to yours as is possible!

30 May 2010 06:21 AEST

Vicki

I'm very keen to hear if anyone successfully makes this recipe. It has much less glucose than the other recipe (frank Camora's) and I was wondering if there was a typo. This show is great!

30 May 2010 03:00 AEST

Kay

Malvern SA

Exhausted after tackling this!

I've just made a half batch with almond and dried cherries and I think it's going to be rather hard! It was tricky timing the 2 syrup batches but I made it in the end. The nougat is sitting in its dish being flattened (a bit) by the cans on top and I can't wait to try it! Great instructional video!

26 May 2010 03:26 AEST

Ros Barbie

I will definitely have to change my method of making nougat after watching your segment. Beats my method which requires over an hour of stirring. Great show.

24 May 2010 12:15 AEST

David

I purchased two logs of soft nougat from Dolcetti on Saturday and they didn't live to see Sunday! My favourite flavour was the pistachio and the kids absolutely adored the raspberry flavoured nougat!

22 May 2010 02:17 AEST

Jenny

Thanks for the address. I popped into Dolcetti this morning after my weekly market shop, it was amazing! we were served tea in the most beautiful little cups. While there we saw all the delicious patries lined up in the cabinet and just couldnt resist! I had the cherry cheesecake and my husband tried the cannoli- the best we have ever tasted. Of course we had to take some of the 'legendary' nougat home to try, and some gorgeous little italian biscuits too- cant wait till the next market shop!

21 May 2010 01:36 AEST

IVANA DI TOMMASO

PROSPECT VALE

LOVE IT

Have wanted to make nougat for ages and after watching the show, I can't wait to try it!! Am enjoying Italian Food Safari very much and can relate to it very well. Makes me feel very proud of my Italian heritage - it has also made me cry when I watched the episode about the porchetta and making salami/sausages - reminded me of my dad (who has passed away).

21 May 2010 12:23 AEST

Marianne Cannatelli

Every Italian Food Safari is the best, what can i say most of the recipes bring back a lot of childhood memories and still to this day my Mother makes most of the foods your show has. Keep them coming cant get enough of them.

20 May 2010 10:45 AEST

Liz

Brunswick

Nougat from Dolcetti

This is definitely the best nougat I've ever tasted - the shop is Dolcetti at 223 Victoria St West Melbourne (in the block above the Vic Market). Enjoy!

20 May 2010 10:06 AEST

Rochelle

The girl that made the almond nougat on tonights shoe had a store in Melbourne. Did anyone catch the name of the shop?

20 May 2010 09:12 AEST

Rosemary D'Angelo

Templestowe

location5

Could you please advise your address

20 May 2010 08:38 AEST

Peter Ager

Blairgowrie

Soft Nougat recipe

Bellisimo

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