Add a touch of sophistication to your Valentine’s Day celebrations with some delightful rosewater nougat. The divine dessert is not only easy to make, but it looks absolutely sensational!
Roses are red, nougat is delicious, sugar is sweet and you’re amazing. That didn’t rhyme. But it doesn’t matter because who needs fancy words when you can make real poetry in the kitchen?
This Valentine’s Day, treat your special someone — and yourself — to divine and sophisticated rosewater nougat. It’s simple to make and delicious enough to have your Valentine spouting love sonnets for the rest of your special evening.
Rosewater nougat recipe
- 2 cups granulated sugar
- 1 cup rosewater syrup (recipe below)
- 1/4 cup honey
- 1/2 teaspoon salt
- 2 eggwhites
- 1 tablespoon vanilla extract (or vanilla sugar)
- Red food colouring
- 65 grams butter, softened
- Rose petals, for decoration
- Candy thermometer
- Prepare a pan or container by lining it with parchment or baking paper. Slightly butter the sides so that, once set, the nougat slides out easily.
- In a medium pan, combine the sugar, rosewater syrup and honey on medium heat, stirring until the sugar dissolves.
- Stop stirring, place the candy thermometer inside and allow the mixture to reach 120 degrees C.
- When the mixture is close to 120 degrees C, beat the eggwhites in a large bowl until they form stiff peaks.
- When the mixture is at the right temperature, ladle half a cup of it out of the pan and pour it slowly over the eggwhites, with the mixer on high. Keep mixing until it’s well combined.
- Continue to cook the rest of the mixture until it reaches 155 degrees C.
- When it reaches the right temperature, take it off the heat and slowly pour it into the eggwhites, with the mixer on high.
- Beat all of the ingredients until they are well combined. The mixture should be glossy and elastic.
- Add the vanilla extract, salt, butter and food colouring and mix until they’ve been incorporated. If you’d like to add nuts, dried fruit or sugared rose petals, now is the time to do it, but be quick — nougat turns stiff as it cools.
- Transfer the nougat into your prepared tin or container and place it in the fridge for at least 4 hours (but overnight is best).
- When you’re ready to serve, flip the nougat onto a cutting board and slice it into cubes or rectangles. Using the tip of a knife, press the tip of a rose petal into each piece.
Rosewater syrup recipe
- 1 cup deep red or pink rose petals
- 3 cups water
- 1 cup sugar
- In a small pan, combine the rose petals and water and set it on medium heat.
- Allow the mixture to reduce by half, then add the sugar and stir until it dissolves.
- Turn the heat down to medium-low, and allow the mixture to simmer until it reduces to just over one cup.
- Remove the rose petals. You can reserve these for use in the nougat if you like.
- Your rosewater syrup is ready to use.