Kelp nougat crunch bar: brown butter rice crispy layer, wakame nougat, nori, white chocolate coating
Binging with Babish · ♥ 95.7K likes · 2.2M views · 6 min video
Timestamp
Ingredients
Method
Techniques
- nonstick spray
Spray a quarter sheet pan with nonstick spray and line with parchment.
Brown butter rice crispy layer
- 20 g unsalted butter
In a high-walled saute pan over medium heat, cook the butter 4 to 5 minutes until it begins to lightly brown.
- 100 g miniature marshmallows
- 50 g puffed rice bran cereal
- salt
Add the marshmallows and cook about a minute until melted; add the cereal and stir until gooey; off the heat add a little salt.
Turn into the prepared pan and flatten evenly within about two minutes, before it hardens; let cool completely.
- 35 g malted milk powder
- 40 g powdered sugar
- 9 g sifted wakame powder
Whisk the malted milk powder, powdered sugar and wakame powder together in a small bowl until no clumps remain.
Put the egg whites and 50 g glucose syrup in a stand mixer bowl.
- 2 whole large egg whites
- 50 g glucose syrup
- 475 g granulated sugar
- 550 g glucose syrup
- 150 g water
Combine the sugar, 550 g glucose syrup and water, bring to a simmer and cook over medium-low heat to 250F.
Whip the whites to stiff peaks, then slowly drizzle in the boiling syrup, avoiding the bowl sides and the whisk; whip on high 8 minutes until smooth and glossy.
- 1½ tsp vanilla paste
Add the vanilla paste and, working quickly so the nougat stays above 140F, fold in the wakame mixture.
Spread the warm nougat over the rice crispy layer, pressing it even with an oiled tool.
Spreading the nougat and adding nori
Press a couple of nori sheets on while it is warm so they stick.
- 2 sheets sheets of toasted nori
While still a little warm, turn out onto a lightly oiled countertop, trim the edges and cut into bars.
- white chocolate
Enrobe the bars in white chocolate, coloured green partway through, and let set at room temperature.
Enrobing in white chocolate