FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST) | How to make FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)

By Jayanthy Asokan  |  23rd Apr 2018  |  
5 from 1 review Rate It!
  • FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST), How to make FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)
FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)by Jayanthy Asokan
  • Prep Time

    10

    mins
  • Cook Time

    70

    mins
  • Serves

    10

    People

2

1

About FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST) Recipe

An Italian confection typically enjoyed after meals. It's made out of egg whites, honey, sugar, dry fruit and nuts. With a twist of Indian flavors Rosemlik mix, cardamom and dried rose petals are added.

FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)

Ingredients to make FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)

  • honey 3/4 cup
  • sugar 1/2 cup
  • egg white 1
  • salt a pinch
  • cardamom 4
  • rose milk mix 2 teaspoon
  • lemon zest 1 tablespoon
  • Roasted almond 11/2 cup
  • Roasted pistachios 1/2 cup
  • raisins 1/2 Cup
  • Dried rose petals 1 fistful

How to make FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST)

  1. Line a square tin with parchment paper.
  2. Roast Almond separately and keep it aside.
  3. Roast Pistachios and keep both the nuts in a warm place until ready to add at the end. This makes it easier to mix them in.
  4. Pour honey, sugar with cardamom powder (grind cardamom with little sugar in a blender) in a heavy bottom pan.
  5. Mix all the ingredients well till it forms silky-smooth syrup. It takes nearly 20 minutes to achieve this consistency.
  6. Switch off the flame and keep it aside.
  7. Whisk egg white with a pinch of salt till like a shaving foam texture.
  8. Place the pan on gas top and keep on low heat. Gradually add whipped egg whites little by little to the sugar and honey mixture and mix thoroughly.
  9. Continue cooking the mixture over low heat stirring constantly with a spatula until mixture forms ribbon consistency and the pattern remains for few seconds.
  10. This will take 20 to 25 minutes to achieve this consistency. Add Rose milk mix and mix thoroughly.
  11. Add rose petals, lemon zest and roasted nuts and raisins and stir to incorporate evenly.
  12. Transfer the mixture to the prepared tin and spread evenly with the help of spatula. Place a parchment paper on top and gently press the mixture down with the help of katori.
  13. Allow Torrone to sit at room temperature until cool, firm and ready to cut.
  14. Cut using a serrated knife and wrap it up with a parchment paper and store in an airtight container.
  15. Fusion Torrone can be served as an healthy confection or dessert after every meal.

My Tip:

Torrone has to be completely cooled before cutting.

Reviews for FUSION TORRONE (ITALIAN DRY FRUIT AND NUTS CONFECTION WITH INDIAN TWIST) (1)

Milli Garg6 months ago

Thanks for sharing this recipe.
Reply
Jayanthy Asokan
6 months ago
My pleasure.

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