Torrone Mousse
The oldest recipes for white nougat found in Middle Eastern countries date back to the 10th century. A traditional preparation reinvented into something special to bring to the table on Christmas Eve.
Ingredients
-
800 ml of whipping cream
-
50 g biscuits
-
Powdered sugar to decorate
Preparation Method
- Using a knife, break the nougat and biscuits into small, irregular pieces.
- Whip the cream and sugar until the mixture is light and fluffy.
- Using a wooden spoon, mix slowly from bottom to top. Add the nougat and biscuits to the cream and sugar mixture.
- Refrigerate for at least 2 hours.
- Serve in individual bowls.
- Decorate each bowl with 15 g of Ecuadorian Hazelnut Cream with Cocoa and icing sugar.
