Ewald Notter

Nougat Montélimar

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Preparation info
  • Yield:

    0.5 oz

    • Difficulty

      Medium

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Soft nougat from Montélimar is traditionally made with lavender honey, almonds, pistachios, and dried fruit. More savory than sweet, it has a nutty taste and can be a great snack for any time of day.

Method

  1. Spread the hazelnuts and almonds on a sheet pan and roast in the oven at 340°F/171.1°C until golden brown. Add the pistachios and roast for 3 minutes. (Do not roast the pistachios for too long, or they will lose their nice green color.) Remove from the oven.
  2. Mix the nuts with the apricots, cherries, and orange peel, and keep warm.
  3. To make the syrup, c