Chilean nougat makers discovered adding red wine prevents crystallization at 240°F, creating impossible chewy-crispy texture physics can't explain.
Red Wine Nougat with Berry Sauce and Caramelized Nuts
Indulge in a delightful Chilean treat with this red wine nougat, perfectly paired with a luscious berry sauce and crunchy caramelized nuts. The rich flavors of the red wine meld beautifully with the sweetness of fresh berries, while the nuts add a satisfying crunch. Get ready to impress your taste buds and your guests with this elegant yet easy-to-make dessert!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 cups of berries (without strawberries) (480 ml)
- Peel of one orange
- 2 tablespoons of water (30 ml)
🥛Dairy & Eggs(1)
- 3 egg whites
🫙Pantry Staples(2)
- 1 cup of sugar (200 g)
- 1/2 cup of sugar (100 g)
🧂Spices & Seasonings(1)
- A stick of cinnamon
🍯Sauces & Condiments(1)
- 3/4 cup of red wine (preferably Carménère) (180 ml)
📦Other(2)
- 1 cup of walnuts (240 ml)
- 3/4 cup of wine (preferably Carménère) (180 ml)
👨🍳 Instructions
- 1
Start by putting all the ingredients for the sauce in a small pot and reserve when ready.
- 2
In another pan, heat the sugar until it reaches a caramel color, add the walnuts, and cool on parchment paper.
- 3
Once cooled, chop the walnuts finely.
- 4
In another pot, make the syrup with the wine, and while doing that, beat the egg whites until stiff peaks form.
- 5
The syrup is ready when it reaches the soft ball stage.
- 6
Slowly pour the syrup into the egg whites while continuing to beat until cooled.
- 7
Now, in your preferred dish, place a couple of tablespoons of the sauce, a generous amount of nougat, and finish with the caramelized walnuts.
💡 Pro Tips
- ✓Heat your sugar for caramelization to exactly 340°F (hard crack stage) before adding walnuts, as this temperature creates proper crystallization without burning the nuts' oils.technique340°F
- ✓Cook your red wine syrup to 240°F (soft ball stage) because this temperature creates the ideal sugar concentration that won't deflate meringue when added hot.technique240°F
- ✓Pour the hot wine syrup in a thin, steady stream while beating at medium speed to prevent the egg whites from scrambling due to thermal shock.timingmedium speed
- ✓Beat the Italian meringue for 8-12 minutes after adding syrup until the bowl feels cool to touch, ensuring proper stabilization and preventing weeping.timing8-12 minutes
- ✓Use aged egg whites (3-5 days old) at room temperature because they whip to 25% greater volume and create more stable foam structure than fresh eggs.ingredient25% greater volume
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chilean nougat makers discovered adding red wine prevents crystallization at 240°F, creating impossible chewy-crispy texture physics can't explain.
Red Wine Nougat with Berry Sauce and Caramelized Nuts
Indulge in a delightful Chilean treat with this red wine nougat, perfectly paired with a luscious berry sauce and crunchy caramelized nuts. The rich flavors of the red wine meld beautifully with the sweetness of fresh berries, while the nuts add a satisfying crunch. Get ready to impress your taste buds and your guests with this elegant yet easy-to-make dessert!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 cups of berries (without strawberries) (480 ml)
- Peel of one orange
- 2 tablespoons of water (30 ml)
🥛Dairy & Eggs(1)
- 3 egg whites
🫙Pantry Staples(2)
- 1 cup of sugar (200 g)
- 1/2 cup of sugar (100 g)
🧂Spices & Seasonings(1)
- A stick of cinnamon
🍯Sauces & Condiments(1)
- 3/4 cup of red wine (preferably Carménère) (180 ml)
📦Other(2)
- 1 cup of walnuts (240 ml)
- 3/4 cup of wine (preferably Carménère) (180 ml)
👨🍳 Instructions
- 1
Start by putting all the ingredients for the sauce in a small pot and reserve when ready.
- 2
In another pan, heat the sugar until it reaches a caramel color, add the walnuts, and cool on parchment paper.
- 3
Once cooled, chop the walnuts finely.
- 4
In another pot, make the syrup with the wine, and while doing that, beat the egg whites until stiff peaks form.
- 5
The syrup is ready when it reaches the soft ball stage.
- 6
Slowly pour the syrup into the egg whites while continuing to beat until cooled.
- 7
Now, in your preferred dish, place a couple of tablespoons of the sauce, a generous amount of nougat, and finish with the caramelized walnuts.
💡 Pro Tips
- ✓Heat your sugar for caramelization to exactly 340°F (hard crack stage) before adding walnuts, as this temperature creates proper crystallization without burning the nuts' oils.technique340°F
- ✓Cook your red wine syrup to 240°F (soft ball stage) because this temperature creates the ideal sugar concentration that won't deflate meringue when added hot.technique240°F
- ✓Pour the hot wine syrup in a thin, steady stream while beating at medium speed to prevent the egg whites from scrambling due to thermal shock.timingmedium speed
- ✓Beat the Italian meringue for 8-12 minutes after adding syrup until the bowl feels cool to touch, ensuring proper stabilization and preventing weeping.timing8-12 minutes
- ✓Use aged egg whites (3-5 days old) at room temperature because they whip to 25% greater volume and create more stable foam structure than fresh eggs.ingredient25% greater volume