Postre de Torrón de Bagnara con Crema de Pistacho y Higos Secos Calabreses
The most noble sweets of Calabria in a single place
The torrón of Bagnara Calabra is a Calabrian PGI of extraordinary quality: hard, spiced, with an unmistakable aroma of the cane and the clave. Combined with Sicilian pistacho cream and Calabrian dry beans, it becomes a sumptuous dish for shells.
Ingredients
- 200 g of Bagnara Calabra nougat
- 4 tablespoons of Sicilian pistacho cream
- 6 Calabrian dry beans
- 200 ml of whipped cream
- 2 tablespoons of sugar syrup
- Pistacho granules for decoration
- Calabrian flower honey
Preparation
- Coarsely chop the nougat.
- Whip the nougat with sugar glús hasta obtain consistencia signatures.
- Short the children secondly by the word or in four words.
- In transparent cups, alternate baby caps, pistacho cream and nougat.
- Añadir trozos de higos entre las capas.
- Finish with pistacho granules, honey and nougat flakes.
- Refrigerate 30 minutes before serving.
Advice
Freeze the torrón for 15 minutes to make it easier to pickle. It can be prepared 4 hours before.
