Bagnara Torrone Dessert with Pistachio Cream and Dried Figs
Calabria's noblest sweets in a single dessert
Torrone di Bagnara Calabra is a Calabrian PGI of extraordinary quality: hard, spicy, with an unmistakable aroma of cinnamon and cloves. Paired with Sicilian Pistachio Cream and Calabrian Dried Figs, it becomes a sumptuous and festive dessert, perfect for ending an important dinner.
Ingredients
200 g Bagnara Calabra Torrone
4 tablespoons Sicilian Pistachio Cream
6 Calabrian Dried Figs
200 ml fresh whipping cream
2 tablespoons powdered sugar
Pistachio grains for decoration.
Calabrian flower honey to taste.
Preparation
Coarsely chop the Bagnara Torrone with a knife or in a blender.
Whip the cream with the powdered sugar until stiff peaks form. soda.
Cut the dried figs in half or quarters.
In small clear cups or glasses, alternate layers of whipped cream, pistachio cream, and chopped nougat.
Add the dried fig pieces between the layers.
Finish with chopped pistachios, a drizzle of honey, and a few nougat flakes on top.
Refrigerate for 30 minutes before serving.
Tips
The Bagnara nougat is very hard: to chop it more easily, place it in the freezer for 15 minutes before working with it. You can prepare this dessert up to 4 hours in advance and store it in the refrigerator. The pistachio cream can be warmed slightly to make it more fluid and easier to layer.
