Sesame and Pear Nougat (Turron)

OH, SWEET CHRISTMAS

This festive season, surprise everyone with a soft, creamy, light nougat that blends together the flavours of pear and caramelised sesame. A temptation for people with a really sweet tooth.

Receptura

Created by

Lluís Costa -

Pear fruit paste

składniki	przygotowanie
545g Pear pulp 9g NH pectin 447g Sugar 72g Glucose 39g Tremoline 3g Citric acid	Heat the sugars and the purée to 40ºC, add the pectin with part of the sugar and sprinkle in, cook up to 106ºC and lastly add the citric acid. Place the fruit paste in a frame with a 0.5 mm thick Silpat silicon mat.

składniki

przygotowanie

545g

Pear pulp
9g

NH pectin
447g

Sugar
72g

Glucose
39g

Tremoline
3g

Citric acid

Heat the sugars and the purée to 40ºC, add the pectin with part of the sugar and sprinkle in, cook up to 106ºC and lastly add the citric acid.

Place the fruit paste in a frame with a 0.5 mm thick Silpat silicon mat.

Sesame praline

składniki	przygotowanie
600g almond praline 240g Sesame paste 150g Toasted sesame 80g NCB-HD703CV 600g CHM-P3303SANK	Mix the cocoa butter and the chocolate, melt and heat to 29ºC. Emulsify with the praline and the paste, add the toasted sesame. Place in the frame on top of the cold fruit paste.

składniki

przygotowanie

600g

almond praline
240g

Sesame paste
150g

Toasted sesame
80g

NCB-HD703CV
600g

CHM-P3303SANK

Mix the cocoa butter and the chocolate, melt and heat to 29ºC.

Emulsify with the praline and the paste, add the toasted sesame.

Place in the frame on top of the cold fruit paste.