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Grana Padano

Torrone morbido

Watch this recipe in its video-version

 

Torrone

 

Ingredients

Torrone
Photo 1
Honey
600 gr
Water
300 gr
Sugar
1000 gr
Egg whites
150 gr
Hazel nuts, shelled
1200 gr
Pistachios, shelled
300 gr
(Photo 1)

Procedure

Prepare a syrup with the sugar and water by heating it to 140° C (photo 2). Melt the honey and bring it to 120° C. Put the egg whites in the Planetaria (photo 3) and begin to whip them with the whisk, then add the syrup at 140° C a trickle at a time, followed by the honey at 120° C (photo 4).
Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the Planetaria (photo 5). Put the dried fruit in a baking pan and then into the oven to toast (photo 6); the fruit should be added to the mixture while hot, otherwise stirring it in will prove to be difficult.

 

Torrone
Photo 2
Torrone
Photo 3
Torrone
Photo 4
Torrone
Photo 5
Torrone
Photo 6

Replace the whisk in the Planetaria with the spatula and smoothen the mixture for two minutes.
Add the dried fruit and stir it in (photo 7), in a few minutes the torrone will be ready (photo 8).
Remove the mixture from the Planetaria, when at around 100° C, spread it out on a host leaf (foglio di ostia) (photo 9), flatten it out (photo 10) and cover it with another host leaf (photo 11).

 

Torrone
Photo 7
Torrone
Photo 10
Torrone
Photo 8
Torrone
Photo 9
Torrone
Photo 11


Torrone
Photo 12
Finish spreading it out with a rolling pin
to a thickness of 2.5 to 3 cm (photo 12).

Cut into desired portions.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 
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