Say " Montelimar "... and you will hear " Nougat "
The two words have been associated since the late 17th century, when the almond trees introduced into the area some years earlier by Olivier de Serre, bore their first fruit.
... Almonds
mixed with honey
replaced the walnut cake " nux gatum " or " nougo " known throughout the Oc language regions, and probably introduced to France by the Greeks via Marseille.
This transformation became, and remained, the prerogative of Montelimar.
Montelimar specialised in the production of this delicious confectionery, replacing the walnuts with almonds.
The first specialised makers, other than pastry-cooks, appeared in the 19th century.
THE RECIPE
Sugar, honey, egg-white, almonds, pistachios; these are what make up Montelimar nougat,
- Honey and sugar are melted and cooked in the mixer, to which are added the stiff, beaten egg-whites, This mixture is then stabilised by the addition of extremely hot sugar, It is this stage which gives the nougat its characteristic puffy aspect, after final cooking.
- Vanilla, almonds and pistachios are added after cooking.
- A final mixing gives the uniform texture,
- The mixture is then poured into moulds lined withthin sheets of unleavened bread,
- Once set and removed from the mould it is cut into its final shapes: blocks, bars or dominos.
- The packaging has been conceived for maximum protection and conservation.
The nougat of Montélimar is one of the 13 traditional desserts of the Provencal Christmas.
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