Friday, August 3, 2012

Torrone Molle









Torrone Molle literally means soft nougat. This delicious christmas traditional treat originated in Italy around the 15th century and moved into France around the 18th. Traditionally made with honey, nuts, sugar and egg whites which form into either a tooth breaking crunch or pillow like softness.


I was recently talking about food heroes with a friend. She decided that modern domestic goddess Nigella is her biggest inspiration. Elizabeth David is mine. For years I have been reading through her books gaining new insight into cooking the simplest of ingredients and turning them into something amazing.
Here is her recipe, adapted slightly. This is a simple dark chocolate nougat. It is beautiful and soft. I'd say feel free to add dried fruit or nuts. I'll be making this for christmas this year and will be bulking it up with Armagnac soaked dried fruit and pistachios. The fridge can never been too stocked with sweet treats during December.




Ingredients


175 g butter
140 g valrhona cocoa powder, or any other dutch processed cocoa
35 g icing sugar
175 g ground almonds
175 g caster sugar
3 tbsp water
1 egg
1 yolk
175 g wine biscuits, chopped to almond sized pieces


Make a paste with the butter, cocoa and icing sugar. Stir through almonds. Set aside
In a medium saucepan, combine sugar and water. Melt sugar over a medium heat.
Pour syrup into butter mixture. Stir together.
Add eggs and combine.
Gently fold in biscuits, you don't want them to break up.
Press into a glad wrap lined 15 x 23cm tin. If you want a smooth top, heat the back of a large spoon and gently spread over mixture.
Refrigerate overnight. 


Serve. Enjoy.
(great with coffee)
















NOTE -  If you don't use valrhona or other dutch processed cocoa, you will need 175 gm cocoa and no icing sugar.





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