Nougatine is a classic preparation where the balance between caramelization and texture defines the final result. Traditionally, caramelized sugar tends to crystallize or soften with ambient humidity, losing its characteristic crispness.
In this recipe, we have incorporated NH Pectin to stabilize the caramel structure. This thermoreversible pectin controls water migration and retards sugar crystallization, allowing the nougatine to maintain its crisp texture for longer, even in high humidity conditions.
The result is an almond nougatine with a longer shelf life, defined texture, and storage stability. NH Pectin transforms a delicate preparation into a reliable technical component for complex assemblies, where stability is as important as flavor.
In our continuous quest to offer innovative ingredients for modern gastronomy and pastry, we have had the honor of collaborating with Disfrutar Restaurant, a benchmark of avant-garde cuisine that has been awarded multiple prizes, including three Michelin stars and recognition as the Best Restaurant 2024 in the “50th Best Restaurants” awards. This collaboration has allowed […]
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