Pistachio, cranberry and honey nougat recipe (nougat de Montpellier)
- Cuisine: French
- Makes 6 bars
Ingredients440g (2 cups) caster sugar
200g glucose syrup
3 egg whites
200g shelled, unsalted pistachios, roughly chopped
200g dried cranberries (craisins), roughly chopped
5 rice paper sheets
185g (1¼ cups) white chocolate melts, melted
Chocolate transfer sheets, to decorate
PreparationPlace 400g sugar, glucose and 125ml water in a saucepan over medium heat, stirring until sugar dissolves. Increase heat to high and cook for 8 minutes or until mixture reaches 146°C on a sugar thermometer.
Meanwhile, place honey in a bowl over a pan of simmering water. Heat for 5 minutes or until honey reaches 130°C.
Using an electric mixer, beat egg whites to soft peaks. With motor running, gradually add remaining 40g sugar, ensuring sugar dissolves after each addition.
With motor running, add honey in a thin, steady stream, whisking until combined. Add sugar syrup in a thin, steady stream, whisking until combined. Increase speed to high. Whisk for 6 minutes or until thick and glossy. Fold through pistachios and cranberries.
Line a 21cm x 31.5cm x 6cm-deep slab pan with baking paper. Cover base of pan with rice paper, cutting to fit.
As seen in Feast Magazine, Issue 17, pg56.
Photography by Nicholas Watt
If you enjoyed this Pistachio, cranberry and honey nougat recipe (nougat de Montpellier) then browse more French recipes, dessert recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
Splitting a Balmain bug
To remove meat from bugs, split the shell lengthwise. With a sharp knife or scissors, starting at the tail end, cut straight down to the middle of the head. Split open, remove vein and rinse lightly if necessary.
A firm-fleshed oil-rich fish, usually sold whole. It can be grilled, fried, barbecued or poached and also suits being pickled, marinated, salted and smoked.