Ginger & Almond Nougatine

  • 230g butter
  • 90g glucose syrup or corn syrup or golden syrup
  • 60g candied ginger
  • 280g sugar
  • 5g pectine or jam setting sugar can be used
  • 335g sliced almonds
  • tempered dark chocolate 70 % for enrobing
  1. Preheat oven to 200 degrees C
  2. Combine butter with glucose and ginger pulp in a heavy bottom saucepan and melt over heat until 50 degrees
  3. Mix sugar and pectine in to saucepan away from the heat and put in sliced almonds
  4. Transfer to cold mixing bowl to assist cooling
  5. On a flat oven tray lay one sheet of greaseproof paper on top spread 250g of mixture and roll out flat by placing another sheet of greaseproof paper on top and using a rolling pin to spread mix flat between sheets
  6. Remove top sheet and place tray in oven
  7. Bake on tray at 200 degrees until golden brown and remove from oven
  8. Allow to cool completely
  9. Once cooled, break up by hand into rough 30 mm size pieces
  10. Dip into dark tempered chocolate to fully enclose and lay on greaseproof paper to cool

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