Ingredients
Torron
Almonds – 150g
Honey – 125g
Sugar – 125g
Egg whites – 1
Mousse
Cream – 400g
Chocolate – 400g
Butter – 100g
Egg whites – 6 or 200g
Sugar – 250g
Cooking Steps
Torron
- Place the almonds in a small saucepan and cover with hot water. Boil for 3 minutes.
- Remove the saucepan from the heat and strain the almonds with a strainer.
- Place the almonds on a plate, peel and put them in a small bowl.
- Roast the almonds in a preheated oven at 170°C(338°F) for 10-15 minutes or until they turn golden brown.Remove them from the oven, place them on a plate and let them cool down.
- In a small saucepan, heat the honey and sugar over a medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
- Remove the syrup from the heat, once the honey and sugar mixture reaches around 110°C – 120°C(230°F -248°F) on a candy thermometer.
- Let the syrup cool down a little bit for around 3 minutes.
- In a big bowl, separate the egg white from the yolk and use an electric mixer to whip the egg whites until they reach a stiff peak consistency.
- Gradually add the egg white into the syrup, beat with a spatula and then with a whisk until the egg white is fully incorporated.
- Cook the egg white syrup mixture on low heat and beat continuously until the mixture becomes thick and glossy around 8-10 minutes.
- Remove from the heat, add the almonds and fold in until they are evenly distributed.
- Pour the mixture into the mold and evenly spread it using a spatula.
- Allow the nougat to cool and set at room temperature for a few hours or until it becomes firm. Once set, take it out from the mold and place it on a cutting board.
- Cut the nougat into rectangular bars.
Mousse
- Melt chocolate in a bain-marie.
- In another pan, bring the cream to a boil.
- Turn off the heat and add ⅓ of the cream to the melted chocolate.
- Once well mixed, add another ⅓ and mix again.
- When completely mixed, add the rest of the cream and mix.
- Add the butter and mix with a hand blender.
Swiss Meringue
- In a saucepan, add the egg whites and sugar and mix well over low heat, until the sugar is completely dissolved. The temperature cannot exceed 60º.
- Place in the mixer.
- Beat until it reaches the “parrot’s beak” point.
- Mix with chocolate.
- Pour into glasses and refrigerate.
