Watch this recipe in its video-version
Ingredients
 Photo 1 |
Honey |
600 gr
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| Water |
300 gr
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| Sugar |
1000 gr
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| Egg whites |
150 gr
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| Hazel nuts, shelled |
1200 gr
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| Pistachios, shelled |
300 gr
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| (Photo 1) | |||
Procedure
Prepare a syrup with the sugar and water by heating it to 140° C (photo 2). Melt the honey and bring it to 120° C. Put the egg whites in the Planetaria (photo 3) and begin to whip them with the whisk, then add the syrup at 140° C a trickle at a time, followed by the honey at 120° C (photo 4).
Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the Planetaria (photo 5). Put the dried fruit in a baking pan and then into the oven to toast (photo 6); the fruit should be added to the mixture while hot, otherwise stirring it in will prove to be difficult.
 Photo 2 |
 Photo 3 |
 Photo 4 |
 Photo 5 |
 Photo 6 |
Replace the whisk in the Planetaria with the spatula and smoothen the mixture for two minutes.
Add the dried fruit and stir it in (photo 7), in a few minutes the torrone will be ready (photo 8).
Remove the mixture from the Planetaria, when at around 100° C, spread it out on a host leaf (foglio di ostia) (photo 9), flatten it out (photo 10) and cover it with another host leaf (photo 11).
 Photo 7 |
 Photo 10 |
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 Photo 8 |
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 Photo 9 |
 Photo 11 |
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 Photo 12 |
Finish spreading it out with a rolling pin to a thickness of 2.5 to 3 cm (photo 12). Cut into desired portions. |
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Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco
Photos: Paolo Della Corte- FOOD REPUBLIC
