By Anna Venturi
A confection made from boiled honey and/or sugar syrup mixed with beaten egg white, almonds and sometimes pistachios and preserved fruit. It is particularly associated with the French town of Montelimar where it has been made since the 18th century. It has a distinctive almond flavour and either a chewy or brittle texture, depending on how the honey or sugar syrup has been cooked. Serve it as an after-dinner sweet with coffee, crumble it over ice cream or use it in desserts and puddings. Italian torrone and Spanish turrón are other forms of nougat.
Lemon and blueberry nougat
See all recipes for nougat (2)
Semifreddo al torroncino (homemade nougat ice cream)
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