Dessert au Nougat de Bagnara, Crème de Pistache et Figues Sèches Calabraises

Dessert with Nougat de Bagnara, Crème de Pistache and Figues Sèches Calabraises

The most noble sweets from Calabria in one dessert

The nougat from Bagnara Calabra is a Calabrian PGI of extraordinaire quality: hard, épicé, with an inimitable aroma of cinnamon and highlights of gyrofle. Combined with Sicilian pistachio crème and dried Calabrian figues, it becomes a sumptuous dessert on the table.

Ingredients

  • 200 g of Bagnara Calabra nougat
  • 4 c. with Sicilian pistachio crème soup
  • 6 dried Calabrian figues
  • 200 ml of crème à fouetter
  • 2 c. à soupe de sucre glace
  • Pistachio granules for decoration
  • Miel de fleurs calabrais à volonté

Preparation

  1. Hacher grossèrement le nougat.
  2. Monter the crème with the ice cream in chantilly firm.
  3. Couple dry leaves in two or in four.
  4. From the transparent glasses, alternate chantilly couches, crème de pistache and nougat.
  5. Ajouter des morceaux de figues entre les couches.
  6. Finish with pistachio granulés, honey and éclats de nougat.
  7. Refrigerate 30 minutes before serving.

Advice

Freeze the food for 15 minutes for easier storage. Please prepare just 4 hours beforehand.

🛒 Prodotti utilizzati in questa ricetta

Torrone di Bagnara Calabra assorted nougat pieces on brown fabric.
Calabrian Nougat $45.00 Scopri il prodotto
Bresaola di Pesce Spada di Bagnara Calabra, 500 gr, salato e aromatizzato, per gourmet e connoisseur.
Bresaola di Pesce Spada di Bagnara Calabra 500 gr. $48.00 Scopri il prodotto

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