Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Thermomixer on June 06, 2009, 07:39:55 am
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Name of Recipe: Soft Nougat
Ingredients:
200 g honey
200 g sugar
500 g almonds or hazelnuts
1 handful of pistachios
3 egg whites
1 lemon, grated
1 packet vanillin (Vanilla sugar)
sheets of rice paper
Preparation:
Beat the egg whites until stiff as a base recipe and set aside.
In the TM bowl, put honey and cook 15 minutes at 90°C on speed 2 and then insert the butterfly, add sugar, then cook 15 minutes at 90°C on speed 2.
With blades moving at speedl 2 add the stiff egg whites and cook for 1 hour at 90°C on speedl 2 with the butterfly.
Remove the butterfly, add almonds and pistachios and cook for 2 minutes at 90°C on speed 1.
Arrange the sheets of the rice paper and pour over the torrone and spread using a wet rolling pin. Then cover with another sheet and press well everywhere to help ensure it adheres well.
Cut when it's warm and allow to cool.
This came from the Italian Vorwerk site at
http://vorwerk.com/it/thermomix/html/ricettario-tm31,recipe,view,3742,0,search-dosearch-classic-0.html?title=torrone&author=&datefrom=&dateto=&category=999&type=999 (http://vorwerk.com/it/thermomix/html/ricettario-tm31,recipe,view,3742,0,search-dosearch-classic-0.html?title=torrone&author=&datefrom=&dateto=&category=999&type=999)
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what is vanillin? i know i've heard of it but realised i have no idea what it is!
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It's those packets of Vanilla sugar like Dr Oetker etc that you see in the shops. You can make your own vanilla sugar in the TMX or substitute some vanilla essence.
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Ooooh!
I think that this recipe could be the undoing of me!!
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ahhh i thought it might be vanilla sugar. i spose i should have googled but i am mega lazy this afternoon :-))
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Tried this yesterday, but it stayed way too soft for me. I didn't have rice paper, so I put it between pieces of parchment sprayed with Pam.... Stuck tight :( Let it sit overnight, but it remains pullably soft and sticky.
Also, it overloaded my TM. Towards the end, I could get it to run for about a minute or so before it would go off on overload again. Could this be a difference between the 220 and 110 model? Live in the States, "No torrone for you!"
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It is a popular recipe in Italy but I haven't tried it. There ia recipe that I translated that will produce harder torrone/nougat, but it has the TMX going for about 3 hours??
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And if the soft one overloaded my TM, I can imagine what the 3 hour version would do.... I'll have to figure something out... Maybe removing the butterfly and turning up the speed a bit....
Will be a bit before I can try again, we took some time off and went to Maine for LOBSTER !!!!!
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MMMMM........M...mmmmmmmm..........Yum
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And if the soft one overloaded my TM, I can imagine what the 3 hour version would do.... I'll have to figure something out... Maybe removing the butterfly and turning up the speed a bit....
Will be a bit before I can try again, we took some time off and went to Maine for LOBSTER !!!!!
Do you have to catch your own?? Joking. Hope you have a good time - I will probably have some on Tuesday night - special dinner.
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I will probably have some on Tuesday night - special dinner.
What's the occasion Thermomixer? Something we should know about perhaps? Wedding anniversary, special birthday?
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What's the occasion Thermomixer? Something we should know about perhaps? Wedding anniversary, special birthday?
The former - so can't forget it!
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What's the occasion Thermomixer? Something we should know about perhaps? Wedding anniversary, special birthday?
The former - so can't forget it!
No you would be in deep trouble if you did. Congratulations. Hope you've bought Mrs T a nice gift ;) ;) ;)
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I saw the recipe and got so excited. GF and sticky. My kind of dessert. But if you had trouble with it, then I dare not attempt it yet. But it sounds so yummy!
And happy anniversary Thermomixer. Always glad to hear about people celebrating!
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Happy anniversary TM !!!!
We're heading home tomorrow. Bought 8 pounds (little over 3 Kilos) of meat (tails, claws, and knuckles ) to take home with us and freeze. Also 3 bags of lobster bodies (about $1.50 for a bag weighing 3 -4 pounds) to make stock with. I'm not real big on just eating lobster, but i LOVE lobster bisque. RECIPE HERE (http://recipesonrails.com/recipes/show/60-lobster-bisque)
As to the torrone, I have some rice paper on order that should have arrived while I was away. Maybe I'll give this a shot this weekend again :)