Jijona nougat
Ingredients
- 250 gAlmonds (blanched)
- 150 gHoney
- 100 gSugar
- 1 pcEgg white
Method
A pale, dense almond paste cuts into neat slices while remaining pliable on the palate. Honey leaves a warm, lingering note; sugar and whipped egg white help the nougat set during its long rest.
- 1
Spread the almonds in a dry pan or on a baking tray and toast until lightly golden, without letting them brown. Cool completely, then grind finely.
- 2
Warm the honey over low heat in a saucepan. Add the sugar and stir until fully dissolved. Bring the syrup to about 130°C, checking with a thermometer.
- 3
While the syrup heats, whip the egg white to firm peaks. With the whisk running, pour the hot syrup in a steady, thin stream over the egg white. The mixture will turn thick and glossy.
- 4
Return the mixture to the saucepan and cook over low heat for a few minutes, stirring constantly, until it thickens. Remove from the heat, add the ground almonds and mix to an even paste.
- 5
Line a small mould with baking parchment. Spoon in the warm paste, press it firmly into the corners and smooth the top. Leave to cool, then rest for at least 24 hours before unmoulding and serving.
Frequently asked questions
How do you get this dish right?
- Watch the almonds closely: take them off the heat as soon as they turn pale gold. Darker almonds leave a bitter edge in the finished nougat.
- Use a thermometer to reach 130°C. Pour the syrup as soon as it hits temperature, before it begins to caramelise further.
- Press the paste into the mould while it is still warm and pliable. Fit the parchment into the corners to prevent crumbly edges.
How long does this dish keep?
Wrap the nougat in baking parchment and keep it in an airtight container in a cool, dry place for up to 2 weeks.
