Greek-Style Soft Nougat – Mandolato Recipe
Today’s Greek-Style Soft Nougat – Mandolato Recipe taking us to the lovely country of Greece. We’ll create a Greek nougat for dessert. This recipe is known as Mandolato in the lovely Ionian Sea islands of Zakynthos and Corfu.
They see this dessert as part of their own history.
Mandolato is regarded as one of the most renowned desserts.
The classic sweet version is created with a meringue of almonds, honey, sugar, and egg whites.
How To Store Greek-Style Soft Nougat – Mandolato?
It may be stored at room temperature for up to 15 days throughout the winter. Summer time must be consumed within 7 days.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||15 min||10 min||40 min|
History of Mandolato
The Emperor Justinianus popularized Mandolato. He absolutely enjoyed it!
A tale tells of his secret meetings with the future Empress Theodora. According to mythology, he would constantly bring Mandolato to Theodora as an aphrodisiac.
The finest Mandolato originates from the Ionian islands, where it is plentiful.
Greek-Style Soft Nougat – Mandolato Recipe is popular throughout the Mediterranean region.
The procedure is not difficult.
First of all preheat the oven to 160°C (320 °F).
Bake the almonds, pistachios, and hazelnuts in a baking pan for 10-15 minutes. Take care not to burn.
Take care not to burn them.
Heat a skillet over medium heat.
As the mixture approaches 155 °C (310 °F), add 400 g of the sugar and the honey, whisking periodically.
Combine the egg whites, remaining sugar, salt, and vanilla extract in a mixing bowl.
Must be whisked until meringue forms.
If the meringue is finished, continue stirring while incorporating the caramel gradually.
Keep beating for 5 minutes to cool the mixture.
Remove the bowl from the mixer and stir in the nuts, orange and lemon zest using a spoon.
Line a baking sheet with parchment paper and dust with cooking spray, icing sugar, or corn starch.
Transfer the mixture to the pan and distribute it evenly with your hands after lightly greasing them with oil.
Spread a piece of parchment paper over the mandolato’s surface and flatten it.
Up to ten minutes, or until it is entirely set and cooled, chill in the refrigerator.
Serve the mandolato cut into uneven pieces.
Enjoy, Good Appetite!