Author Topic: Soft torrone  (Read 9200 times)

Offline Thermomixer

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Soft torrone
« on: June 06, 2009, 07:39:55 am »
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
« Last Edit: June 06, 2009, 07:53:59 am by Thermomixer »
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Offline brazen20au

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Re: Soft torrone
« Reply #1 on: June 06, 2009, 07:48:09 am »
what is vanillin? i know i've heard of it but realised i have no idea what it is!
Karen in Canberra :)
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Offline Thermomixer

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Re: Soft torrone
« Reply #2 on: June 06, 2009, 07:55:27 am »
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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Offline Amanda

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Re: Soft torrone
« Reply #3 on: June 06, 2009, 08:13:02 am »
Ooooh! 
I think that this recipe could be the undoing of me!!
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline brazen20au

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Re: Soft torrone
« Reply #4 on: June 06, 2009, 08:16:58 am »
ahhh i thought it might be vanilla sugar. i spose i should have googled but i am mega lazy this afternoon  :-))
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
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Offline UnConundrum

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Re: Soft torrone
« Reply #5 on: June 17, 2009, 01:55:48 pm »
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!"

Offline Thermomixer

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Re: Soft torrone
« Reply #6 on: June 18, 2009, 01:20:16 am »
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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Offline UnConundrum

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Re: Soft torrone
« Reply #7 on: June 20, 2009, 05:15:17 am »
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 !!!!!

Offline cookie1

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Re: Soft torrone
« Reply #8 on: June 20, 2009, 09:18:52 am »
MMMMM........M...mmmmmmmm..........Yum
May all dairy items in your fridge be of questionable vintage.

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Offline Thermomixer

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Re: Soft torrone
« Reply #9 on: June 21, 2009, 02:21:39 pm »
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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Offline judydawn

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Re: Soft torrone
« Reply #10 on: June 21, 2009, 03:09:23 pm »

 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?
« Last Edit: July 13, 2014, 02:23:05 am by judydawn »
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Soft torrone
« Reply #11 on: June 22, 2009, 12:57:45 am »
What's the occasion Thermomixer? Something we should know about perhaps? Wedding anniversary, special birthday?

The former - so can't forget it!
Thermomixer in Australia

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Offline judydawn

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Re: Soft torrone
« Reply #12 on: June 22, 2009, 01:45:04 am »
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 ;) ;) ;)
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline AuntAnnie

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Re: Soft torrone
« Reply #13 on: June 22, 2009, 02:02:15 am »
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!
Aunt Annie

Offline UnConundrum

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Re: Soft torrone
« Reply #14 on: June 24, 2009, 04:12:54 am »
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

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 :)