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This preparation is very similar to ordinary candy preparations and
general processing procedures described in the previous section.
Ingredients (in parts by weight):
|
10 |
Honey |
|
14 |
Sugar |
|
3 |
Water |
|
10 |
Whole pealed almonds, blanched or
toasted |
|
0.6 |
Unsalted, dried or blanched pistachio
nuts |
|
2 |
Confectioners sugar (powdered or icing
sugar) eggs (whites only, from 4 eggs per kg of honey) |
|
q.s. |
Vanilla extract |
|
q.s. |
Wafers |
Mix the sugar, honey and water at room temperature in a large and deep
fireproof pan. Leave for about two hours, stirring occasionally until a
syrup is formed. Then place on medium heat and bring to a boil while
stirring, being careftil to avoid any caramelization at the bottom of
the pan. when boiling, cover for 3 minutes until crystals on the sides
of the pot have been removed by the steam. Uncover, reduce heat and
slowly increase temperature to 120-125 0C, according to the
hardness desired in the final product. Remove from the heat and fold the
previously mounted (beaten) egg whites into the hot syrup with either a
wooden spatula or a mechanical mixer. Mix for a few minutes and when
homogeneous, return the pot to low heat. Reheat to 120 0C
while stirring. Once this candy has almost reached the hard crack stage,
remove from the heat and add the warm, toasted almonds followed by the
pistachio nuts and vanilla extract. Pour onto cold marble between two
buttered bars of the desired height or into buttered trays dusted with
confectioners (4)owdered) sugar. The trays or the marble slab may also
be lined with baker's wafer paper, ostia or very thin wafers (all must
be edible). Once levelled at the desired thickness (0.5 to 1 cm) the
nougat should also be covered by the same wafers. Weigh down the wafers
and allow to set in a cool, dry place for 12 hours, then cut or saw into
desired shapes and pack.
Recipes for the Italian torrone and Spanish tor6n are very similar.
The torrone is characterised by the addition of hazel nuts equivalent to
half the quantity of almonds and omitting pistachios. (The overall almond
and nut content is increased to 60% of total weight.) Also added are finely
grated lemon peel and as an option orange peel (a tblsp. each per kg of
torrone) or a tblsp. of citronel (candied citron-rind) instead of the orange
peel. For small-scale home recipes caramelize the sugar directly in the pan
and the honey in its own water bath. Fold the mounted egg white into the
caramelized honey. Then, both hot portions are mixed and brought to the
final temperature close to the hard crack stage. Other ingredients have to
be mixed in very quickly, if they are not preheated. Cacao paste can be
added as well to change colour and flavour, replacing up to 25 or 30% of the
nuts. To complement the cacao flavour, the almonds should be replaced with
hazelnuts and any citrus or citronel flavours can be omitted.
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