Chris Chen
Allowing this nougat to dry for a few days will create a delicious lightness.
Ingredients
Method
1.Preheat oven to 100°C. Place hazelnuts on an oven tray and warm in oven.
2.Line a 20cm x 30cm lamington tin with plastic wrap and line base with confectioner’s paper.
3.Combine sugar, honey, glucose and 100ml water in a saucepan over medium heat and stir to dissolve sugar, then increase heat to medium-high. When sugar mixture reaches 120°C on a sugar thermometer (6-10 minutes), start whisking eggwhite in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135°C. Eggwhite should be firm; if not, increase speed. When firm peaks form, pour sugar syrup into eggwhite in a thin, steady stream. Continue whisking until mixture is smooth, glossy and puffed (4 minutes).
4.Fold warm nuts through mixture, then swirl in chocolate until just marbled (take care not to overmix; 3 or 4 folds should be enough). Transfer to prepared tin, smooth with a wet palette knife and top with remaining confectioner’s paper. Cool completely in tin until firm (3-4 hours). Turn out and cut into squares with a serrated knife to serve. Nougat will keep in an airtight container for 3 days.
Confectioner’s rice paper (not to be confused with Asian rice paper) is available from select delicatessens.
Drink suggestion: Hazelnut liqueur. Drink suggestion by Max Allen.
Notes
