Espresso torrone with drunken cherries from The Babbo Cookbook by Mario Batali

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for wine suggestions.

  • fprincess on October 18, 2012

    The torrone is a frozen nougat made with honey and caramelized sugar, egg whites and whipped cream. The texture is very light, similar to a mousse (semifreddo). I used a local dark avocado honey for an extra boost of flavor. I could not find coffee extract but used extra-strong espresso to flavor the torrone. There is also a little bit of amaretto in there. The torrone is frozen for a few hours in the freezer but it retains a soft texture. For the plated dessert, it is topped with dried cherries rehydrated in sweet vermouth with a vanilla bean. Next time I won't reduce the vermouth as much because I ended up with very little sauce (or I will just increase the amount of vermouth!). This was an unexpected flavor combination that was very good - honey + almond + coffee for the torrone, cherries + vermouth. The dessert is very light and I enjoyed the texture of the torrone. Photos here: http://tinyurl.com/8epoyzr

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