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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.
