Bagnara Nougat Dessert with Sicilian Pistachio Cream

Il Nougat of Bagnara Calabra is a Calabrian excellence with Protected Geographical Indication, made with honey, egg white, almonds and coated with bitter cocoa. In this recipe it becomes the protagonist of an elegant and very quick-to-prepare dessert by the glass, paired with the Sicilian Pistachio Cream for an extraordinary contrast of flavors and textures.

Ingredients for 4 glasses

• 200 g of nougat from Bagnara Calabra
• 4 tablespoons of Sicilian Pistachio Cream
• 200 ml of fresh whipping cream
• Whole shelled pistachios for decoration
• Bitter cocoa powder to taste.

Proceedings

1. Whip the fresh cream to a firm consistency.
2. Coarsely crumble Bagnara nougat.
3. In each glass, place a spoonful of pistachio cream in the bottom.
4. Add a layer of whipped cream.
5. Spread the nougat crumbs on top of the cream.
6. Decorate with whole pistachios and a dusting of bitter cocoa.
7. Serve immediately or refrigerate for 30 minutes.

Tips

Bagnara nougat is very hard: to crumble it easily, wrap it in a tea towel and hit it with a meat tenderizer. You can prepare the glasses in advance and store them in the refrigerator up to 2 hours before serving.