Delicious dessert requires craft and care to make it right
There’s something about being between places that makes you notice small things more. Nougat is one of those things. Familiar by taste, yet more complex than it first appears. In reality, it behaves less like a sweet and more like a craft. One that asks for patience, attention and a steady hand. It’s something you learn by watching it made over time.
It begins with honey and sugar, gently warmed until they reach a very particular point. A few degrees either way and the result changes entirely. Egg whites are whipped separately until light and stable before the hot syrup is poured in slowly by hand. This moment defines the texture, the mixture thickening as air is folded in and structure begins to form.
Nuts are added last. Almonds, pistachios or macadamias are lightly toasted first, not for show, but for depth. From there, the nougat is worked, rested and cooled. Nothing rushed. Nothing forced.
This is the slower, traditional French method. The recipe used by 1701 Nougat was first developed over 20 years ago and refined through countless attempts when the brand launched. Easier methods exist, but they were never the point.
The result is a nougat with a texture that lingers. Soft but structured. Chewy without effort. Not too sweet. Just balanced. Proof that when something is made with care, you can feel it.
Text | Nick Scher
Photography | Supplied
Nick Scher is the founder of 1701 Nougat. Go to 1701luxury.com and use exclusive code AIRLINK10 at checkout to get 10% off!
