Christmas Nougat, a Sweet Tradition and a Quick Recipe!

This year has passed quicker than we thought and December is almost here! That is why we keep bringing you inspiration and ideas for your sweet Christmas table!

Today we present you a brief history of the Nougat origin and a little recipe for you to try.

There are plenty variations of the classic nougat, but its most famous confection is the one which ingredients are sugar or honey, any type of roasted nuts, such as almonds, walnuts, pistachios, hazelnuts, or macadamia nuts , whipped egg whites, and sometimes chopped candied fruit. The consistency of the classic nougat must be quite chewy but there are many options of crunchy or crumbly ones.

Although there true origins are not defined, Nougats or Turrones as a Christmas tradition is actually credited to Spain. The first record of it is from Jijona, and it was a very processed nougat that looked similar to a halva (or a Mantecol, we could say). Later, the one from Alicante appeared, where egg whites and candied fruit where introduced.

Why is it a Christmas tradition?

The reason is mostly an economic one. At first, around 1500 it elaboration cost was considered high so consequently it became a luxury reserved only for special days like Christmas or New Years Eve. Another important reason is that given that its principal ingredients were sugar and almonds, the elaboration of nougats was subjected to the harvest of the latter.

In Argentina we have plenty of brands that make Nougats especially for Christmas time, and then we have common and ordinarily commercialized nougats that you can find anytime at any “kiosco”.

Now, without much further ado we leave you with a quick and easy recipe of a Mousse of nougat.

Ingredientes:

-1 Egg

- 100 gr / 3.5 oz of cream

- 100 gr / 3.5 oz of soft nougat

- 1 Tablespoon of Sugar

-50 ml of Milk

Procedimiento:

We have to separate the yolk and the white of the egg and beat the latter until it forms soft peaks. We do the same with the cream and reserve them in the fridge. Then, we have to mix the egg yolk and the sugar until its volume grows at least three times.

We must mix the nougat with the previously warmed milk until it becomes soft enough, then we slowly incorporate the egg yolk and the cream. Finally, we also incorporate the egg whites until it becomes a soft homogeneous cream.

Serve it on glasses and take it to the fridge, once cold you will have a delicious nougat flavored mousse.

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As usual, you can find a few of the ingredients of the recipe or even different kinds of Christmas nougats here at www.pampadirect.com and if you try this at home, remember to share it with us tagging us in your Instagram stories!