Croccante Di Mandorle Cream Nougat


Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,

pistachios, preserved fruits.



Blanch half a pound of almonds, cut them into shreds and dry them in a

slow oven until they are a light brown colour; then put a quarter pound

of lump sugar into a saucepan and caramel it lightly; stir well with a

wooden spoon. When the sugar is dissolved, throw the hot almonds into

it and also a little lemon juice. Take the saucepan off the fire and mix

the almonds with the sugar, pour it into a buttered mould and press

it against the sides of the mould with a lemon, but remember that the

casing of sugar must be very thin. (You may, if you like, spread out the

mixture on a flat dish and line the mould with your hands, but the sugar

must be kept hot.) Then take it out of the mould and decorate it with

castor sugar, pistacchio nuts, and preserved fruits. Fill this case with

whipped cream and preserved fruits or fresh strawberries.



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