|By severge on Wednesday, January 19, 2000 - 12:04 pm: Edit|
Does anyone have an authentic Torrone recipe? Torrone is the Italian nougat candy, sometimes with chocolate. Thanks!
|By W.DeBord on Wednesday, January 19, 2000 - 02:12 pm: Edit|
I do have a recipe for Torrone but I have no idea how authentic it is. I've never made it, but I do recall reading it recently.
|By momoreg on Wednesday, January 19, 2000 - 03:57 pm: Edit|
According to The International Confectioner, torrone is the same thing as nougat montelimar, but it is dipped in couverture. There are 2 recipes for the nougat, and I tried it about 13 years ago. Here's the first recipe. If you don't like it, let me know, and I'll post the 2nd.:
2 lb honey/2 lb sugar/ 14 oz. whites/ 3.5 oz. glucose/ 2 lb toasted alm./ 7 oz. skinned pistach./ 10 oz. h2o.
Boil sugar, water, and glucose to 270 F. Whip whites. Add honey. Whip stiff. Pour in hot syrup. Fold in warm nuts. Spread onto rice paper, and top with rice paper.
I've had to do a little bit of interpreting with this recipe, because the English is a little pigeon-like. But this is the basic idea. You can adjust the temp of the sugar between 250 and 270, depending on what your needs are. You can also add flavoring, or other nuts or fruits.