Gelato al torrone con pasta di mandorla (Nougat gelato with marzipan biscuits)

AT A GLANCE

  • Serves 6 people

  • 60 gm almonds, coarsely chopped
  • 60 gm hazelnuts, coarsely chopped
  • 50 gm pistachios, coarsely chopped
  • 80 gm mixed glacé fruit, such as cherries and oranges, finely diced
  • 50 gm dark chocolate (70% cocoa solids), coarsely chopped
  • 1 litre (4 cups) milk
  • 250 gm caster sugar
  • 200 ml pouring cream
  • 150 gm dextrose (see note)
  • Scraped seeds of 1 vanilla bean
  •  
  • Marzipan biscuits
  • 250 gm almond meal
  • 200 gm caster sugar
  • 2 eggwhites (from 65gm eggs)
  • Finely grated rind of ½ orange
  • 100 gm pure icing sugar
01   Preheat oven to 180C. Roast nuts separately on oven trays until golden (5-10 minutes), rub skins from hazelnuts, cool, coarsely chop, combine in a bowl with glacé fruit and chocolate and set aside.
02   Combine milk, caster sugar, cream, dextrose and vanilla seeds in a saucepan over high heat, bring to the boil, place in a bowl over ice and stir occasionally until cool. Freeze in an ice-cream machine, stirring in nut mixture in the last minute of churning. Transfer to a container and freeze until firm (2 hours).
03   Meanwhile, for marzipan biscuits, preheat oven to 190C. Combine almond meal, sugar, eggwhite and orange rind in a bowl and mix to a soft dough. Turn out onto a work surface and roll into a cylinder about 2cm thick. Sieve icing sugar onto work surface, roll dough in icing sugar and cut into 32 pieces. Roll each piece into a thin log, then form into an "S" shape. Place biscuits on trays lined with baking paper and bake until golden (10-15 minutes). Cool on a wire rack. Biscuits will keep stored in an airtight container for 2 days. Serve with scoops of nougat gelato.
Note Dextrose is available from online home-brew supply shops including Country Brewer and Aussie Brewmakers.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

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