Torrone Mousse

17/11/2023

Torrone mousse is a delicious spoon dessert, particularly suitable during the holidays, but also enjoyable all year round. Here is the recipe with an Italian twist.

Ingredients

250 g of soft almond torrone
200 ml of fresh cream for whipping
3 sheets of gelatin (or 6 g of powdered gelatin)
100 ml of whole milk
30 g of icing sugar (if necessary, depends on the sweetness of the torrone)
Toasted chopped almonds, for garnish (optional)

Preparation

Begin by softening the gelatin sheets in cold water for about 10 minutes until they become soft. If you are using powdered gelatin, follow the instructions on the packet for proper rehydration.
In the meantime, cut the torrone into fairly small pieces to facilitate melting later on.
Heat the milk in a saucepan until it starts to simmer. Squeeze out the softened gelatin sheets (or prepare the gelatin according to instructions if using powder) and dissolve them in the hot milk, stirring until you get a smooth mixture.
Take the pan off the heat and add the torrone pieces to the hot milk. Let them melt properly, stirring occasionally. If necessary, you can help with an immersion blender to get a smoother cream.
Let the torrone cream cool to room temperature, stirring occasionally to prevent a skin from forming on the surface.
In the meantime, whip the fresh cream adding the icing sugar if the torrone is not sweet enough. The cream should be whipped until it is firm.
Once the torrone cream is cold, gently fold in the whipped cream, trying not to deflate it, until you get a smooth mixture.
Pour the mousse into dessert glasses or a large bowl and let it set in the refrigerator for at least 3-4 hours, better if overnight.
Before serving, decorate with toasted chopped almonds if you wish to add a crunchy touch.

Curiosity

Torrone is a traditional Italian sweet, typical of the Christmas period, but now consumed all year round. Its origin is very ancient and contested between different Italian cities. Cremona, in particular, prides itself on the title of “city of torrone” thanks to the legend that sees it born during the wedding banquet of Bianca Maria Visconti and Francesco Sforza in 1441.

Happy preparation and especially happy tasting!