Twinfood's French Nougat with LIQUORICE Crunch 0 Comments

Twinfood's french nougat with liquorice crunch

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Laura and Christine form Twinfood,

(for a dish of 16x16 cm)
• 80 g glucose
• 200 g sugar
• 100 g water
• 70 g honey
• 40 g egg whites
• 40 g sugar
• 100 g Johan Bülow Black Liquorice Almonds
• 70 g nuts (almonds, pistachios, pecans, etc.)

Sugar thermometer

Melt glucose, sugar and water in a saucepan until it reaches 140°C.
Melt honey in a saucepan (or in a microwave).
Whisk the egg whites with 40 grams of sugar.
Pour the honey in the glucose-mixture and heat it to 148°C.
Remove from the heat and slowly whisk in the egg whites.
Continue to whisk until the mixture is stiff and white (about 10 minutes)
Quickly whisk in the Black Liquorice Almonds and nuts and pour the mixture into the dish.
Leave in the dish until the next day (room temperature) before cutting into squares. 


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