Tender nougat with raspberry slivers

By Muriel AUBLET-CUVELIER October 1, 2025

Recipe created by Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 1, 2025

Recipe

Products used

White Gallia Plein Air Glucose Syrup DE40 Raspberry Flakes

Step 1 Tender nougat with raspberry slivers

The ingredients

160g	(4,1%)	Egg whites
20g	(0,5%)	Gum arabic (Louis François)
80g	(2%)	Sugar
40g	(1%)	Blanc Gallia Plein Air ()
600g	(15,2%)	All-flower honey
40g	(1%)	Lavender honey
480g	(12,2%)	Glucose syrup DE40 ()
880g	(22,3%)	Sugar
100g	(2,5%)	Water
1100g	(27,8%)	White almonds
350g	(8,9%)	Shelled pistachios
100g	(2,5%)	Raspberry slivers ()
3950g	(100%)	TOTAL

Process

Roast the almonds at 150°C for around 15 minutes (they should not be too dark).
Pre-disperse the gum arabic, sugar and Blanc Gallia in a bowl.
Whisk the egg whites with the above powders.
Cook the honeys at 121°C and drizzle over the egg whites, stirring constantly.
Simultaneously cook the water and sugar to 145°C and pour over the honeys.
Add the roasted almonds, raspberry slivers and pistachios when the nougat is slightly cooler.
Pour immediately and press into the greased frame. Leave to dry for several hours before cutting.

1 frame 40/60 = 3950 g net (basic recipe)

Assembly

Can be poured onto unleavened paper or wrapped in transparent foil.

Board

Adding 2% Blanc Gallia to the weight of egg whites helps homogenize the whites and their structure.

Gum arabic eliminates the need to dry the nougat, giving it a firm hold once it has cooled and preventing it from drying out during storage.