Not only it is the most famous product in the ancient confectionery art from Cremona but it is the very symbol of the its historic tradition too. Due to the presence of flavours and to the artisanal preparation, it is different from the traditional nougat. Time needed for the preparation: 2 hours.
Ingredients for 300g nougat
- 100g Honey (Acacia honey makes the torrone more white)
- 100g sugar
- 100g water
- 50g toasted hazelnuts
- 50g toasted almonds
- 50g candied fruits (which the classic recipe doesn’t contain)
- 1 egg white
- 1 packet vanillin
- 1 lemon, we use its rind
- 1 wafer paper
- Put the honey in a saucepan in a bain-marie and let it cook for 90 mins at medium heat. Remember to stir constantly with a wooden spoon until its colour is darker and it more concentrated.
- Try to pour a drop of honey in cold water: if it solidifies, it means that honey is ready.
- In a casserole cook sugar with water and let it caramelize for 20/30 mins, until it is concentrated and white.
- Whisk the egg whites to the brim and join them together with the honey you just made, stir until you obtain a white and and frothy mixture. Carry on by adding sugar, until you obtain a hard mixture.
- Add almonds, hazelnut, candied fruits, grated lemon rind, vanillin to the mixture, and stir to unite all the ingredients and to make the mixture more concentrated.
- Take a stencil and lay a part of wafer paper on the basis (you will need the other part to cover the torrone surface), pour your mixture into it and flatten it. Then cover the surface with the leftover wafer paper then press not to leave any gaps inside.
- Let the nougat rest for 30 minutes. Turn the stencil upside down and take off the nougat. Your Cremona nougat is ready!
- You can cut and pack it but remember to store it in a fresh and dry place.