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 |
|---|---|
| Mix together. |
| Cook at 155°C and pour over the above mixture. |
| Heat up to 125°C and pour over the above mixture. Leave to cool. |
| 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. | |
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