Honey nougat with honey
1 white egg
400 g liquid honey (lavender)
200 g almonds, whole undressed
2 sheet matzoil
Preparation of the nougat
Put the egg white into the bowl of the Thermomix with the whisk, speed 2 for 10 seconds (for the cookin I had to put vit3 after 20 min)
Always with the whisk, add 400g liquid honey speed 2, 60 minutes 100 degrees. First of all very liquid in appearance, looking exactly like honey, the nougat thickens and lightenes very gradually during these 60 minutes ... patience!
Meanwhile, slowly roast your almonds in the oven flat on a plate for 10 minutes at 150 degrees (a little longer if you want darker almonds with a stronger taste)
When the Thermomix is finished, open the bowl, insert the roasted almonds and gently stir in the nougat paste with the spatula (you can also choose to transfer your nougat paste into another bowl to mix the almonds, so you will not be bothered by the blades but it will make a bowl to wash more ... and as much to prevent the nougat it is hard to wash!)
To draw the nougat: to lay a sheet of matzo paper in a rectangle cake card, to pour the nougat, to flatten with the spatula and to put back a sheet of unleavened paper. Place in a cool place for the nougat to take (this nougat is hard when it is kept in the fridge and warmed to room temperature)
If you have no square frame or matzo paper you can pour the nougat in a dish in flexipan or in a gratin dish taking care to put parchment paper (2 leaves perpendicular so that the nougat does not touch the mold at all because it is very hard to take off ), but it is better with the matzo!
Note on the choice of your honey: it will have a great influence on the taste of the nougat, for you to see if you prefer a honey with a neutral taste that will feel less or a honey that will strongly scent your nougat