Crispearls and ginger nougat

level 2

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.

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Recipe components

Used Callebaut products

Crispearls and ginger nougat

Ingredients	Preparation
105g egg white 26g sugar	Mix together.
221g water 632g sugar 142g glucose syrup DE 40	Cook at 155°C and pour over the above mixture.
489g honey	Heat up to 125°C and pour over the above mixture. Leave to cool.
316g Crispearls™ Salted Caramel 105g Roasted & blanched whole almonds 105g roasted whole pistachios 211g Callebaut - Cocoa Butter - Cocoa butter 158g ginger syrup	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.