Pistachio torrone

AT A GLANCE

  • Serves 36 people

Torrone is Italian nougat; it's quite hard, unlike the typically softer French version.

  • 440 gm (2 cups) white sugar
  • 350 gm (1 cup) liquid glucose
  • 125 ml (½ cup) honey
  • 2 eggwhites
  • 1 tsp vanilla extract
  • 125 gm peeled pistachios
  • 3 sheets confectioner’s rice paper (see note)
01   Combine sugar, glucose and honey in a large heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 130C on a sugar thermometer.
02   Using electric beaters, whisk eggwhites to a firm peak, then slowly pour in half the syrup and whisk to combine, add vanilla and continue whisking on low. Meanwhile, return remaining syrup to heat and cook until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios.
03   Line the base of an 18cm x 18cm cake tin with rice paper. Spoon in torrone mixture, smooth top using a palette knife, then cover with a sheet of rice paper. Cool, then using a large knife cut torrone into pieces and serve. Torrone will keep in an airtight container for up to three weeks.

Note Confectioner's rice paper is available from David Jones Foodhalls, health food stores and select delicatessens.

Recipe:

RODNEY DUNN

Photography:

CON POULOS

Styling:

RODNEY DUNN AND MEGAN MORTON

FEATURED IN

May 2007

May 2007

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