Potato and Almond Nougat

Preparation info

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By Brent Savage

Published 2010

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  • 140 g (5 oz) desiree potatoes
  • 120 ml (4 fl oz) olive oil
  • 750 ml (26 fl oz/3 cups) full-cream (whole) milk
  • 150 g ( oz/ cups) ground almonds (almond meal)
  • 10 g ( oz) agar agar
  • 10 g ( oz) methylcelullose
  • 2 g (1/16 oz) xanthan gum
  • 50 g ( oz) deyhydrated black olive


Peel the potatoes and dice into 5 mm (¼ inch) cubes. Place in a small saucepan, cover with the oil and place over low heat. Cook for 10 minutes or until tender. Drain and set aside.

Place the milk and ground almonds in a saucepan and bring to the boil. Remove from the heat and set aside for 10 minutes to infuse. Transfer to a food processor and process until smooth. Pass through a fine sieve into a clean pan and place over medium heat. Add the agar agar and heat to 90°C (194°F) for 1 minute, then remove from the heat.

Use a stick blender to blend the mixture and while blending, gradually add the methylcellulose and xanthan gum and blend until combined. Stir through the potato and dehydrated black olive, then place in the freezer and cool to 1–4°C (34–39°F).

Lay a sheet of plastic wrap on a work surface. Divide the chilled nougat into 6 equal portions. Take the first portion and form into a 4 cm ( inch) wide log in the centre of the plastic wrap. Using the plastic wrap as a guide, roll the nougat into a cylinder and tie off the ends tightly to secure. Repeat with the remaining nougat. Refrigerate until ready to serve.

This can be made 1 day in advance. When ready to serve, heat a saucepan of water to 90°C (194°F). Poach the nougat cylinders for 10 minutes or until warmed through. Scoop out and remove the plastic wrap. Using a sharp knife, trim the ends, then cut each widthways into 3 pieces.