Crispearls and ginger nougat
Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.
Recipe
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Crispearls and ginger nougat
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Mix together. |
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Cook at 155°C and pour over the above mixture. |
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Heat up to 125°C and pour over the above mixture. Leave to cool. |
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Mix in with the above mixture. |
Arrange the nougat on a framed plate, stick wafer paper to it and leave to dry. Cut in rectangles. |
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