Time: 30 min + 3 hours
Ingredients (for 6 persons):
4 eggs, 50 g sugar, 50 g honey, 80 g candied fruit, 150 g torrone, 300 ml whipping cream (kept in fridge until needed), 5 ml rum, salt
In a bowl beat the egg yolks and the sugar for 10 minutes until white and foamy. Place the bowl with the mixture in a pot just big enough to contain it, half filled with hot water. Continue to mix for another 10 minutes until, when the spoon is lifted the mixture falls in long strings. Remove from heat. Take the bowl out of the pan and continue to mix with a whisk until it is completely cooled.
Pour the honey in a sauce pan and heat for 3 minutes on very low heat. Whisk the egg whites with a pinch of salt, for about 10 minutes, until soft peaks are formed (without turning too dry). Slowly pour the hot honey into the whipped albumen, continuing to work the mixture until a dense meringue is obtained.
Mince the candied fruit (a food processor can be used) one fruit at a time. Break the torrone into small pieces, shattering it with the blade of a sturdy knife. Whisk the cream by hand for about 10 minutes until firm.
Fold the meringue into the egg cream, working from bottom towards the top to keep it soft and fluffy. Mix in the candied fruit and the torrone, retaining 2 tbs. of the torrone for garnishing. Fold in the whipped cream.
Line a pan with a piece of plastic wrap, and pour in the mixture, batting the pan on the counter to compact the mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours.
Remove from the fridge, and invert onto a platter. Decorate with the reserved pieces of torrone.
TORRONE ICE CREAM IN CLEMENTINE CARAMEL SAUCE
Time: 30 min + 2 hours
Ingredients: 200 ml milk, 200 ml whipping cream, 100 g sugar, 1 egg yolk, 150 g white torrone
For the Clementine caramel: sugar, water, Clementine citrus juice
Preparation of ice cream: Coarsely chop the torrone in mixer with a little bit of the cream. Heat the yolk and the sugar in a double boiler, whisking continuously until it becomes clear and does not obscure the spoon. Let cool and incorporate into the milk, whipping cream and chopped torrone. Place mixture in freezer in an ice tray for an hour (or pour into ice cream maker).
[Procedure without ice cream maker]: After an hour remove from freezer and blend at low speed, to break the ice crystals and incorporate air. Blend again after 2 or 3 hours and let rest in freezer for another 2 hours. Before utilizing, leave at room temperature so that it softens.