Bagnara Nougat Dessert with Pistachio Cream and Calabrian Dried Figs

Calabria's Finest Sweets in One Dessert

Bagnara Calabra Nougat is a Calabrian IGP of extraordinary quality: hard, spiced, with an unmistakable aroma of cinnamon and cloves. Paired with Sicilian Pistachio Cream and Calabrian Dried Figs, it becomes a sumptuous layered dessert, perfect for closing an important dinner.

Ingredients

• 200 g Bagnara Calabra Nougat
• 4 tbsp Sicilian Pistachio Cream
• 6 Calabrian Dried Figs
• 200 ml fresh whipping cream
• 2 tbsp icing sugar
• Pistachio crumble to decorate
• Calabrian flower honey to taste

Method

1. Roughly chop the Bagnara Nougat with a knife or pulse in a food processor.
2. Whip the cream with the icing sugar until stiff.
3. Cut the Dried Figs in half or quarters.
4. In transparent cups or glasses, alternate layers of whipped cream, pistachio cream and chopped nougat.
5. Add pieces of dried figs between the layers.
6. Finish with pistachio crumble, a drizzle of honey and a few nougat shards on top.
7. Refrigerate for 30 minutes before serving.

Tips

Bagnara Nougat is very hard: to chop it more easily, place it in the freezer for 15 minutes first. You can prepare this dessert up to 4 hours ahead and keep it refrigerated. The pistachio cream can be gently warmed to make it more fluid and easier to layer.