The white »nougat de Montélimar« is made from lavender honey, Provencal almonds and Sicilian pistachios. The mixture is cooked for up to five hours until it reaches a »soft crack« consistency, it is then whisked into egg whites. The nuts are added at the end and the result is a soft, nutty honey nougat.
32 individually wrapped pieces. Metal tin containing 270 g.
(£ 30.37 / 1 kg)