Dessert with Nougat de Bagnara, Crème de Pistache and Figues Sèches Calabraises
The most noble sweets from Calabria in one dessert
The nougat from Bagnara Calabra is a Calabrian PGI of extraordinaire quality: hard, épicé, with an inimitable aroma of cinnamon and highlights of gyrofle. Combined with Sicilian pistachio crème and dried Calabrian figues, it becomes a sumptuous dessert on the table.
Ingredients
- 200 g of Bagnara Calabra nougat
- 4 c. with Sicilian pistachio crème soup
- 6 dried Calabrian figues
- 200 ml of crème à fouetter
- 2 c. à soupe de sucre glace
- Pistachio granules for decoration
- Miel de fleurs calabrais à volonté
Preparation
- Hacher grossèrement le nougat.
- Monter the crème with the ice cream in chantilly firm.
- Couple dry leaves in two or in four.
- From the transparent glasses, alternate chantilly couches, crème de pistache and nougat.
- Ajouter des morceaux de figues entre les couches.
- Finish with pistachio granulés, honey and éclats de nougat.
- Refrigerate 30 minutes before serving.
Advice
Freeze the food for 15 minutes for easier storage. Please prepare just 4 hours beforehand.
