ADVERTISEMENT

Luxurious walnut and raspberry nougat: a gourmet delight for special occasions

Luxurious walnut and raspberry nougat: a gourmet delight for special occasions

Discover the exquisite combination of crunchy nuts and tangy raspberries in our luxurious Raspberry Walnut Nougat. This confectionery is a delicious blend of textures and flavors, wrapped in a creamy and sweet matrix that melts in the mouth. It's a perfect showcase of simple ingredients transformed into an indulgent treat.

ADVERTISEMENT

Why you will love this recipe: This nougat combines the earthy crunch of almonds and pistachios with the refreshing tang of freeze-dried raspberries, all complemented by the sweet citrus notes of orange zest. It's not just a candy, it's a sophisticated, flavor-packed delight that offers the perfect balance of texture and taste.

See also  Chocolate Crackling Cookies: A crunchy, gooey treat that's like chocolate gingerbread

Perfect occasion: Ideal for festive gatherings, Christmas gifts or as a sophisticated finish to a dinner, this nougat is a splendid treat. It is particularly suitable for celebrations where you want to impress your guests with something both elegant and homemade.

Decorating Tips: For an extra touch of elegance, sprinkle the top with a few finely chopped pistachios and a few pieces of raspberry before the nougat sets. You can also drizzle a little dark chocolate over the set nougat for a beautiful and delicious finish.

  • Ingredients:
    • 400 g caster sugar
    • 150 g of honey
    • 100 ml of water
    • 2 egg whites
    • 300 g almonds
    • 100 g pistachios
    • 15 g freeze-dried raspberries
    • The zest of an orange
  • Instructions:
    1. Blanch the almonds in boiling water for 5 minutes, peel them then roast them in the oven at 170°C for 12 minutes.
    2. Line a 25×12 cm mold with baking paper and lightly grease with vegetable oil.
    3. Mix the almonds, pistachios and raspberries in a bowl and set aside near the mold.
    4. In a saucepan, mix the powdered sugar, honey and water. Heat until the syrup reaches 110°C, then start beating the egg whites at medium speed. When the syrup reaches 138°C, remove from the heat and slowly pour over the beaten egg whites. Add the orange zest and continue beating until the mixture becomes dull.
    5. Stir in walnuts and raspberries, pour into prepared pan, spread evenly and refrigerate for several hours.

Enjoy your delicious, luxurious walnut and raspberry nougat!

Leave a Comment

ADVERTISEMENT