Yesterday’s recipe did not work out as planned. Instead of nougat I got nougat mousse or sauce. I did not want to simply chuck it out and so I attempted to salvage the nougat or turn it into something edible.
So I banged half of it in the oven at 100 degrees Celsius and after 4 (four !) hours the top was less foamy and solid enough that touching it wouldn’t leave a moussy fingerprint.
And after googling ‘freezing honey’ I learned that honey stays liquid when frozen. That’s likely to be the problem here. I’ll check out the freezer again tomorrow and hope for the best.
Update 1: ice cream? shmice cream! Cold sauce more like.
Update 2: FINALLY I managed to make some nougat bars. But the way to get there was definitely not worth it.